Âge
7Ans
Couleur
Pays d'origine Canada
Taste
& Flavour
Mélange
33%
33%
33%
Liquide
Farine
Autres
No Name
Depuis 2017
I've been making sourdough bread since 1975, when I was first married, using a recipe from Fleischmann's Yeast. I decided to make and maintain a starter more recently instead of making a starter each time I wanted to bake bread.
Caractéristiques
Mine lives mainly in the refrigerator as I don't bake all that often. It's just the two of us, after all. When I want to bake, I will allow it to come to room temperature and feed it at least two days before baking.
Goût et saveur
Recette
Ingrédients de base
- 33% Water
- 33% Starter
- 33% Flour
Ingrédients pour nourrir le levain
- 33% Water
- 33% Starter
- 33% Flour
1
33% Water
33% Starter
33% Flour
Méthode de travail
1
Started with AP flour and tap water, and because we have a grape vine in our yard, I threw in a handful of grapes to get it started. Now, it's just AP flour and water, with the occasional bit of rye flour added to keep it strong.
33% Water
33% Starter
33% Flour