Alter
6Jahre
Farbe
Ursprungsland Vereinigte Staaten
Geschmack
und Aroma
Mischung
63%
36%
Flüssigkeit
Mehl
Weitere
Seymour
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2018
I started out with "Artisan Bread in Five Minutes a Day," but I found that it had very little taste for me. I was intrigued by the possibilities of sourdough, whole wheat, and rye.
Charakteristische Eigenschaften
-Lactic sour -From mild to sharp acetic sour -Savory roasted flavor -Cheesy, Cheddar-like flavor with especially long-fermented final doughs
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100% Freshly milled hard white wheat
- 95% Plain full-fat yogurt
- 78% Whole milk
Zutaten für die Auffrischung
- 100% White or whole wheat flour
- 100% Water
- % Flour
1
If it's been in the fridge for 2-7 days, feed (build) the starter at least once, 8-12 hours before using. If it's been more like 2-3 weeks, give the starter 2-3 feedings, 8-12 hours apart, before use. Try to build only a little more levain than you need for this bake. You really only need a tablespoon to seed the next batch.
100% White or whole wheat flour
100% Water
2
Sometimes, after a mix or a bake, when my bench is covered in flour and dough scrapings, I take those leftovers and put them into the starter. I don't enjoy wasting things.
% Flour
Aufarbeitung
1
The week the starter was born, I fed it every day and stirred it twice a day: 1/2 cup flour, 1/4 cup yogurt, and 1/4 cup milk. I calculated the percentages here based on weight, but I wasn't weighing it originally. The flour was milled at my mother's house 175 miles away, so it wasn't that freshly milled, but fresh enough to take advantage of the unique microbiota of the wheat.
100% Freshly milled hard white wheat
95% Plain full-fat yogurt
78% Whole milk