Idade
8anos
Cor
País de origem Cingapura
Taste
& Flavour
Mistura
Unknown
Líquido
Farinha
Outro
Julian
desde 2016
Have been baking for many years using commercial yeast. Always wanted and liked sourdough but was afraid of lengthy maintenance of starter. But I am not looking back anytime now
Características
Peaks best overnight at 24C Small and very bubbly Nice fruity smell
Sabor
Receita
Ingredientes iniciais
Ingredientes para alimentar
1
100% hydration with either AP or Bread flour
Método de trabalho
1
Kept at 100% usually with Bob's Red Mill artisan bread flour or the all purpose flour. Fed usually two feeds prior to bake or left in fridge after feeding to hibernate.
Born July 2016, made from pineapple juice.
Result
Pizza
Love the thin crust and big holes
Comentários
Did a PH test after two years with Karl, 6 hr starter PH4.4 and acidity 8.8
15 hr starter Ph4.2 and acidity 9.65