Krumm recipe

Krumm

Cumming, Amerika Birleşik Devletleri

Karışım

50%
50%
Sıvı Un Diğer
Krumm

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2019 'dan beri

Luke and Kayla decided to try sourdough baking after choosing to retire their bread machine. They signed up for an artisan baking course, cultured Krumm while attending, and have maintained him since.

Özellikleri

Krumm is a fairly aggressive starter. He doubles in 3-4 hours and peaks a little before 5 hours. A smaller feeding or activation ratio should be used to meet a 6-hour recipe requirement. Krumm has a delicious odor of ripe pears, looks like tiny honeycombs, and feels like sticky silly putty.

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

  • 50% Distilled and enriched water
  • 25% White wheat flour
  • 25% All-purpose flour

Besleme malzemeleri

  • 50% Distilled and enriched water
  • 25% White wheat flour
  • 25% All-purpose flour
1
Depending on the temperature in our kitchen, Krumm gets fed with a ratio of 1-2-2 on cold days, 1-3-3 on warmer days. When just maintaining, this looks like 20g/30g of starter (rest is discarded and made into a Krumm Kake), 60g water, 60g mixed flours.
50% Distilled and enriched water 25% White wheat flour 25% All-purpose flour

Çalışma yöntemi

1
Krumm (named after the gooey and assumed sour-smelling monster from Nickelodeon's Aaahh! Real Monsters ['94]) is a slow-cultured starter who was created and fed using the baker's ratio. Culturing started with 50g of water and 50g of an even distribution of the flour and feedings once a day. After about 4 days, feeds increased to twice a day with 60g - 60g until he stabilized.
50% Distilled and enriched water 25% White wheat flour 25% All-purpose flour

Result

Krumm Kake

A flatbread made with discarded sourdough, make by feeding, mixing with savory spices and pan-frying in olive oil.

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