Age

3Years
Color

Country of origin Singapore

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& Flavour

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Sourdough
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Mixture

Unknown
Liquid Flour Other
Julian

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Since 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

Characteristics

Peaks best overnight at 24C Small and very bubbly Nice fruity smell

Taste & flavour

Julian top shot

Recipe

Starting ingredients

Feeding ingredients

1
100% hydration with either AP or Bread flour

Working method

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
Julian Pizza first overview
Julian Pizza second overview
Julian Pizza second slice

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Comments

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