Âge
4Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Pandemidough
Depuis 2020
Inspired by the pandemic lockdown and a nostalgia for the first San Francisco sourdough I had when I was a kid.
Caractéristiques
It is starting to develop nicely now. Acetic tang. Pretty resilient. It is the parent to my liquid starter (D.R.E.A.M) and the grandparent to my Shaolin Deaux (through the D.R.E.A.M).
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
- 15g Starter
- 60g Reverse osmosis water (0 ppm)
- 30g Kaf whole wheat
- 30g Kaf organic bread flour
1
Remove nearly all the starter from the jar and bake a loaf with it. Leave behind 10-20g.
15g Starter
2
Add 70-80F RO water and stir until the starter is dissolved
60g Reverse osmosis water (0 ppm)
3
Add 30g KAF whole wheat flour and tiny-whisk it vigorously until well hydrated and just barely frothy.
30g Kaf whole wheat
4
Add 30g KAF organic bread flour and tiny-whisk it vigorously until well hydrated, and the whole mixture is well incorporated and just a little frothy.
30g Kaf organic bread flour
5
Clean the sides of the jar with a spatula and then with a wet paper towel. Close up the jar loosely and set in 70F room until it has peaked. At this point I'll either bake a loaf, or put it in the fridge for storage.
Méthode de travail
1
Result
Bread
It's baked me regular loaves and mini loaves.
