Alter
7Jahre
Farbe
Ursprungsland Frankreich
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Hubert
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I've been baking sourdough for over 30 years, and have decided to try starters from around the world. This was an experiment that was successful!
Charakteristische Eigenschaften
It's quite pungent. I'm happy to report that the rotten cheese/vomit smell dissipated after becoming fully active. It now smells fruity with a hint of sour. Very nice.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- .75Cup Artisanal white flour
- .75Cup Water
Zutaten für die Auffrischung
1
Continued feeding a 50/50 mix of flour and water. Used the proofing feature of my oven, set at 90 degrees Fahrenheit for the first 24 hours. It smelled TERRIBLE - like someone had vomited stinky cheese.
Aufarbeitung
1
I purchased this starter from Sourdoughs International as an experiment. Mixed the flour and water according to the directions accompanying the starter. It took longer than expected to become fully active, and smelled like rotten cheese until it did. I almost discarded it, but glad I stuck with it.
.75Cup Artisanal white flour
.75Cup Water
Ergebnis
Boule
This starter makes a delightful, authentic-tasting boule. Makes a terrific sandwich. Made extra to freeze - freezes well
Pain au Levain, Raisins, et Noix
Pain au Levain, Raisins, et Noix from Fundamental Techniques of Classic Bread Making (French Culinary Institute)
Pain au Levain, Canneberges, et Noix
Round Boule - recipe as Pain au Levain, Raisins, et Noix, using dried cranberries rehydrated in Calvados instead. Superb
Kommentare
Very nice information. Congratulation with the complete profile!