![Martha Dibblee's Northwest Sourdough starter recipe](https://www.questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_martha_dibblees_northwest_sourdough_starter_top.jpg?itok=FKD7TMZH)
Смесь
50%
50%
жидкость
муку
Другой
Martha Dibblee's Northwest Sourdough starter
С 2018
corona virus pandemic
Характеристики
Moist crumb, mild sourdough, robust crust
Вкус и аромат
![Martha Dibblee's Northwest Sourdough starter top shot](https://www.questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_martha_dibblees_northwest_sourdough_starter_top.jpg?itok=FKD7TMZH)
Рецептура
Ингредиенты для стартера
- 50g Water
- 50g Flour
Ингредиенты для обновления
1
Discard about 90% of starter, feed with 60 g boiled cooled tap water (Portland OREGON USA 97202 tap water) & 60 g room temperature Bob's Redmill AP flour.
Метод работы
1
Followed videos on Northwest Sourdough website https://www.northwestsourdough.com.
Day 1 3/18/20 combine 50 g Trader Joe's All purpose flour (malted barley added, 12 g protein) with 50 g water (Portland OR tap water, snow melt, specific conductance 30 umhos/cm@25 deg, hardness=7 as CaCO3, used to water plants, dechlorinated -- standing water). Room temp = 72 deg F (22 deg C).
50g Water
2
50g Flour
Result
artisan boule
See below. At 500 deg oven (actual 450) it's got amazing rise & is moist & delicious.
![Martha Dibblee's Northwest Sourdough starter artisan boule first overview](https://www.questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_martha_dibblees_northwest_sourdough_starter_artisan_boule_entirely.jpg?itok=zfo0sBFD)
Комментарии
interesting website