Mischung
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Flüssigkeit
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Sassy Cincy
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I've been baking sourdough off and on for over 30 years. Hubby can't to,reste store-bought breads but has no problem at all with home-produced sourdough. I do this for him...
Charakteristische Eigenschaften
Created this started after a job transfer took us from Seattle to Ohio. This starter is made from naturally occurring years in my Ohio kitchen. It has a nice sour smell, yet is actually lite on the palate. It's definitely one of my favorites (I have up to 4 going at one time, all very different).
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 4oz Water
- 4oz White artisanal
Zutaten für die Auffrischung
1
Stir, pour off half, replace with equal parts water and flour daily. I let it do its thing on the kitchen counter, with house temperature at a consistent 72 degrees Fahrenheit.
Aufarbeitung
1
Robust starter from north east of Cincinnati. Created from natural yeasts in my own rural yard and kitchen. Mixed the flour and water in a clean quart Mason jar, then set outside 24 hours covered lightly with lid to keep bugs out but let air in.
4oz Water
4oz White artisanal
Ergebnis
Sourdough Black Sesame Loaf
Slightly tangy with the nuttiness of toasted black sesame seeds. Excellent for sandwiches, even better toasted.
Cincinnati Sourdough Boules
Super yummy, crusty boules.
Sourdough Challah.