Возраст
8года
цвет
Страна происхождения Сингапур
Taste
& Flavour
Смесь
Unknown
жидкость
муку
Другой
Julian
С 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
Характеристики
Peaks best overnight at 24C Small and very bubbly Nice fruity smell
Вкус и аромат
Рецептура
Ингредиенты для стартера
Ингредиенты для обновления
1
100% hydration with either AP or Bread flour
Метод работы
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
Комментарии
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