Age

3Years
Color

Country of origin Japan

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& Flavour

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Mixture

50%
50%
Liquid Flour Other
乙比古 (Otohiko)

Since 2015

I missed rustic breads after living in the San Francisco Bay Area for 20 years.

Characteristics

Changes throughout the year. In the summer time when the relative humidity and temperature is much higher Otohiko is much more active and can climb the sides of the proofing jar twice as high as in the winter. In the winter it is a denser bread whilst in the summer it can have bigger air pockets. It is a mild flavour and can get a solid crust.

Taste & flavour

Recipe

Starting ingredients

  • 100g Hokkaido strong flour
  • 100g Water

Feeding ingredients

  • 75g Flour
  • 75ml Water
1
Remove half of existing starter. Add 1:1 ratio of flour and water.
75g Flour 75ml Water

Working method

1
1:1 Ratio Flour + Water Daily feeding at ambient room temperature
100g Hokkaido strong flour 100g Water

Result

Crumpets

Pancakes

Round bread loaves

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