T-Baby recipe

T-Baby

Mountain View, Stati Uniti d'America

Miscela

75%
25%
Liquido Farina Altro
T-Baby

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dal 2020

Covid-19 and uncovering some of my fathers old baking books.

Caratteristiche

Earthy and tangy, smells of slight bananas and granola. When allowed to proof and rise properly it opens up scores beautifully and effortlessly.

Sapore e aroma

Ricetta

Ingredienti di partenza

  • 200g Water
  • 100g White bread flour
  • 100g Whole wheat flour
  • 200g Water
  • 100g White bread flour
  • 100g Whole wheat flour
  • 200g Water
  • 100g White bread flour
  • 100g Whole wheat flor

Ingredienti per il rinfresco

  • 200g Water
  • 100g White bread flour
  • 100g Whole wh
1
Discard or use 80% of initial starter and mix it with equal parts water and 50/50 flour. Cover in mason jar and feed daily for frequent baking.
200g Water 100g White bread flour 100g Whole wh

Metodo di lavorazione

1
In a large, wide-mouth mason jar mix 200g of water with 100g of white bread flour and 100g of whole wheat flour. Once you have thick batter cover it and let it sit for 2-3 days, until the starter develops a thick dark crust.
200g Water 100g White bread flour 100g Whole wheat flour
2
Remove top layer of dark crust to reveal the beginning of the fermentation process. Take a spoonful of this initial starter and mix it with equal parts water and 50/50 flour. Cover in mason jar and let it sit for 24 hours.
200g Water 100g White bread flour 100g Whole wheat flour
3
Take a spoonful of this initial starter and mix it with equal parts water and 50/50 flour. Cover in mason jar and let it sit for 24 hours. After this, starter should pass the float test and ready for baking.
200g Water 100g White bread flour 100g Whole wheat flor

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca