Lugo's Los Angeles recipe

Lugo's Los Angeles

LOS ANGELES, United States

Age

3Years
Color

Country of origin United States

Taste
& Flavour

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Mixture

50%
50%
Liquid Flour Other
Lugo's Los Angeles

Since 2015

I had been researching how to heal the body through food. The Weston A Price Foundation was an early find. I tried some of their other recommendations and my health improved, so I started making all the ferments. Real sourdough is much easier for me to digest.

Characteristics

My starter is very thick. The water separates on the top quarter of the jar over the starter when in the fridge. Once left at room temperature it says fully mixed. When refreshed with more flour & water, the starter is quite active- it turns foamy and elastic. The smell is very lightly lactic fermentation.

Taste & flavour

Lugo's Los Angeles jar shot
Lugo's Los Angeles front shot
Lugo's Los Angeles rising shot

Recipe

Starting ingredients

  • 50% King arthur organic white flour
  • 50% Filtered room temp water

Feeding ingredients

1
I feed 8 hours before I start making any dough. Remove the starter (1/2 cup) from the fridge and refresh with equal amounts of water to flour, depending on how much starter is required for the recipe.

Working method

1
King Arthur Organic White Flour and filtered room temperature water. 1:1 ratio in a large glass jar with coffee filter screwed down as the lid. Combine and let sit until bubbly- 4-6 hours. Repeat for 1 week, then it is ready for the baking! As the starter grows, discard down to 1/2 cup as needed to make the starter manageable.
50% King arthur organic white flour 50% Filtered room temp water

Result

Bread

Sometimes shaped as a baguette, sometimes a classic round load.

Cinnamon Rolls

Cinnamon rolls for holiday breakfasts.

Pizza crust

Mostly rolled into thin crust. On occasion we create a Chicago Style Deep Dish crust.

Preserve your sourdough for the future

Create your own