Idade
28anos
Cor
País de origem Estados Unidos
Taste
& Flavour
Mistura
66%
33%
Líquido
Farinha
Outro
Lacy Brevis
desde 1996
A job I had
Características
My starter is 23 years old. It has a very distinct aroma that I can recognize even when I change the types of flours it is feeding off of or the percentages. It is a very active and resilient starter that has survived being forgotten about, frozen, and dried during its lifetime. Its a trooper and I love it.
Sabor
Receita
Ingredientes iniciais
- 50% Rye flour
- 50% Water
- 50% Bread flour
Ingredientes para alimentar
1
I add the water and then the flour and then I knead it into a ball. I keep my starter in the same bowl and I never wash the bowl.
Método de trabalho
1
I keep my mother starter as a equal parts wheat/rye stiff starter at 50% hydration. I make a variety of different breads with it some being: Baguettes, Batards, pizza dough, Croissants, Focaccia, and more.
50% Rye flour
50% Water
50% Bread flour
Result
Baguettes, Pizza, and lots more!
