Âge
7Ans
Couleur
Pays d'origine Inde
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
The Indian Joe
Depuis 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 !
Caractéristiques
Peaks in about 6 hours, holds the peak for many hours after. Isn't too sour, bread survives even when overproofed :)
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
- 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
Méthode de travail
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.