Ethyl Bernice recipe

Ethyl Bernice

Eugene, United States

Age

Unknown year
Color

Country of origin United States

Taste
& Flavour

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Mixture

28%
42%
29%
Liquid Flour Other
Ethyl Bernice

Since Unknown

Characteristics

Active within a few hours of feeding, yielding a slightly sweet, beery, tangy fragrance, that transfers to the bread. It's not very sour, unless I've kept the dough in the fridge for multiple days. It rises to the occasion, yielding a tall loaf if given bread flour and proper fermentation and handling.

Taste & flavour

Recipe

Starting ingredients

  • 1.5Cup All purpose flour
  • 1Cup Water
  • 1g Commercial yeast

Feeding ingredients

  • 33% Starter
  • 33% Water
  • 33% Bread flour
1
She has only lived at this property. Same house. Ethyl lives in the refrigerator. When I want to bake, I bring her out at bedtime, and feed her entirely , at minimum, equal weights starter, flour and water, 1:1:1. Sometimes, I feed 1:2:2 by weight if I need more the next day for pancakes. I add well water first, stir, then add the flour. Room temp: 60-74 degrees f.
33% Starter 33% Water 33% Bread flour
2
Next morning, place 1/4 cup - 1/2 cup starter back into the clean jar with a plastic lid, placing back into the refrigerator with a ribbon so she doesn't get tossed.

Working method

1
13 years ago,after following Jim Lahey's no knead bread recipe, I added a pinch of yeast to flour and water. I then fed it the next day, used it to make bread, kept some and continued. It stayed in the fridge most of the time, using it 2-3 times a month, until I wanted to make bread the next day.
1.5Cup All purpose flour 1Cup Water 1g Commercial yeast

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