Agador Spartacus recipe

Agador Spartacus

San Juan Capistrano, CA, United States
Perfect sourdough

Age

5Years
Color

Country of origin United States

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1406 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

81%
19%
Liquid Flour Other
Agador Spartacus

Since 2013

Cost & Interest

Characteristics

revived from near dead when moved from so cal to or ... major shift in climate from sea level and coastal humidity to 3500' and desert humidity. fed based on results, result seems to be pretty resilient

Taste & flavour

Agador Spartacus top shot
Agador Spartacus jar shot
Agador Spartacus front shot
Agador Spartacus rising shot

Recipe

Starting ingredients

  • 4Cup Water
  • 2lbs Sweet potatoes
  • 1Cup Ap flour

Feeding ingredients

  • 100g Water
  • 100g Ap (or bread) flour
1
use or discard half of existing starter, then stir in new flour and water. set aside to rise, loosely covered.
100g Water 100g Ap (or bread) flour

Working method

1
Slice sweet potatoes into medium chunks. Place into boil for approx. 45 minutes.
4Cup Water 2lbs Sweet potatoes
2
combine 1/2 cup sweet potato water with flour, mix vigorously
1Cup Ap flour

Result

Variety

Usually boules, but used for general levain for various bread items.
Agador Spartacus Variety first overview
Agador Spartacus Variety second overview
Agador Spartacus Variety first slice
Agador Spartacus Variety second slice

Preserve your sourdough for the future

Create your own

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