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Liquido Farina Altro
Zoe

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Since 2017

It's for me both an arts, a mystery to solve, hence my latest obsession.

Caratteristiche

It's hard to tell cause I'm still a novice baker but the last time I try it (after 24 hours feeding time), it smells very pleasant, fruity, yeasty, just a bit of sour, almost peachy. It sourness is strong but subtle, not the hit-you-in-the-face but with depth. She is not very vigorously bubbly on the surface as other starters but have smooth and holey one with several small bubbles on the side.

Sapore e aroma

Zoe top shot
Zoe jar shot
Zoe rising shot

Ricetta

Ingredienti di partenza

Ingredienti per il rinfresco

1
The usual 24 hour mark. But because I'm not a frequent baker so at day 14, I intend to move to fridge and feed her once a week, or 2 days before I bake in the weekend to refresh her strength.

Metodo di lavorazione

1
I have just started my sourdough journey so Zoe is pretty infant (11 days old). Hope to bake the first one out of her this weekend. I started with 50% rye flour, 50% wholewheat at 100% hydration.
2
After that I switched her gradually off rye and maintain a 50% white bread flour, 50% wholewheat until now. She's doing pretty well and double in less then 4 hours in the last fed (day 11).

Conserva il tuo lievito madre per il futuro

Crea il tuo Explore sourdough library