Edad
7Años
Color
Country of origin Estados Unidos
sabor
& aroma
Mezcla
Unknown
Líquida
Harina
Otros
Basic Sourdough
desde 2017
I have been baking bread for years but never had the time to focus on learning and maintaining a sourdough starter. I have played with them in the past but never seriously.
Características
A simple sourdough starter of 77 degree F unchlorinated spring water (96 grams), unbleached all purpose flour (57 grams), whole rye flour (57 grams) and molasses (4 grams). It take one week to develop. Recipe from Richard Miscovich.
gusto
Receta
Ingredientes de partida
ingredientes de alimentación
1
Feed daily. Stir starter well. Take 100 grams starter and mix with 100 grams all-purpose flour and 77 degree water until smooth. Wait 6 to 8 hours after feeding to use in bread dough.
método de trabajo
1
Mix 77 degree F unclorinated spring water (96 grams), with 57 grams of whole rye flour, 57 grams of unbleached all-purpose flour, and 4 grams of molasses in a nonrecative container. Cover with plastic and leave at room temperature (77 degrees F) for 24 hours.
2
Day 2 - Mix together 96 grams of 77 degree F water, 108 grams of day 1 starter, 57 grams of rye flour, and 57 grams of all-purpose flour. Toss remaining day 1 starter.
3
Day 3 - 7. Every 12 hours mix 159 grams of previous day's starter, 140 grams 77 degree F water and 167 grams all purpose flour. Starter should be ready on day 7. Toss remaining starter.
Comentarios
Good luck!