Edad
7Años
Color
Country of origin India
sabor
& aroma
Mezcla
Unknown
Líquida
Harina
Otros
The Indian Joe
desde 2017
The idea of dry yeast did not go very well, the balance of water temp to activate never worked for me. Fresh yeast worked well, however I find them only in quantities of 500g, and it doesn't store very well. Sourdough allows me to cultivate the wild yeast in proportions I need, when I need it !
Características
Peaks in about 6 hours, holds the peak for many hours after. Isn't too sour, bread survives even when overproofed :)
gusto
Receta
Ingredientes de partida
ingredientes de alimentación
- 20% Starter
- 100% All purpose flour
- 80% Water
1
Starter:Flour:Water in parts 1:5:4 Feeding schedule is for about 2-3 days when I'm baking. If I'm aiming for a large amount of levian I feed it in 12h.
Normal practice is I maintain 4g Starter+20g Flour+16g water in a tiny jar.
Otherwise it is fed once a week and stored in the refrigerator.
---80% Hydration---
20% Starter
100% All purpose flour
80% Water
método de trabajo
1
From a dried starter shared generously by Mark Gunderman, a starer he calls 'Joe'. He told me it's a 300 year old starter from Italy.
Mixed the dried starter with water to form a very thick paste. The starter was active in 24 hours, and followed the feeding routine after this.