完美的酸面团
年龄
8年
颜色
原产国 United States
Taste
& Flavour
混合物
100%
流体
粉
其他
Pearl White
自2016以来
Taste and texture
特性
Silky White with a mild tangy and fruity flavor.
味道
配方
起始配料
- 50g Bread flour
- 50g Water
喂养配料
- 50g Bread flour
- 50g Water
1
"Pearl White" gets fed after being used for each baking then lives in the refrigerator. To refresh for next baking, it's removed from the refrigerator to let it come up to room temperature and fed with 1:1 water:flour ratio to keep it at 100% hydration.
50g Bread flour
50g Water
制作方法
1
It's my first starter after many researchs on the internet; made in September 2016. Mix 50g flour + 50g water and let it sit at room temperature for 24 hours. Next day, discard half of the starter; add 50g flour + 50g water and let it sit at room temperature for 24 hours. Repeat this process for 14 days. I used King Arthur's bread flour and bottle spring water.
50g Bread flour
50g Water
Result
Breads & Buns
Finished products including loaves, croissants, and various Chinese steamed buns.
