Âge
8Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
92%
8%
Liquide
Farine
Autres
Pams special sourdough
Depuis 2016
It was hard to find good bread near me so I worked in an artisan bakery where the owner gave me some of her starter and I learned many many tips on baking.
Caractéristiques
Its a pale color and fresh smelling lovely starter that produces a wonderful sourdough loaf every time I use it. Its origins are over ten years old. The starter was acquired from a mother starter about five years ago that had been fed and used for over five years in a commercial bakery.
Goût et saveur
Recette
Ingrédients de base
- 50g Starter
- 240g All purpose flout
- 300g Watet
Ingrédients pour nourrir le levain
1
I stir the starter well. Measure out 50 grams of old starter. Mix well with 240 grams of AP flour and 300 grams artesian water and let rise between 8-9 hours at room temperature. Once its done I refridgerate until the next feeding a week later.
Méthode de travail
1
I keep it in the fridge and feed it weekly but I keep a jar of it at room temperature also to bake with regularly. But my main starter is in the fridge.
50g Starter
2
King arthur all purpose flour
240g All purpose flout
3
I only use bottled artesian water. Never tap water.
300g Watet
Result
Sourdough loaves
I usually make just plain sourdough boules but sometimes add hazelnuts and currants.
Commentaires
Thanks and happy baking!