Âge
7Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Doug
Depuis 2017
Curious - love sourdough. Plus I'm a chemist.
Caractéristiques
Strong lactic acid profile, early fermentation is acetic but that wanes. underfed is strong acetone, not desirable. The starter has been developing a black/purple material on the top that creeps down the sides of the container. It seems to go away as the starter starves (several days no feeding). I am at a loss to what this is. Levain fermentation is done overnight at RT. 2x in size/12 hr.
Goût et saveur
Recette
Ingrédients de base
- 50% Water
- 50% Ap flour
Ingrédients pour nourrir le levain
- 50% Water
- 50% Ap flour
1
Discard half, replenish with equal mass 100% hydration AP flour.
50% Water
50% Ap flour
Méthode de travail
1
Mix well, make ~200g. Use a small container that has enough surface are but you want 2-3 cm in depth.
50% Water
50% Ap flour
Commentaires
Looking for a lab to analyze starter for some extraneous critters. The starter develops a black/purple area on the top that moves down the sides.
I've made a new starter and totally isolated it from the existing one, it looks 'clean' but may be developing hints of the black stuff.
The black stuff seems to disappear as the starter is starved, ~ 3 days from last feeding.
When the black stuff appeared the best loaves I've ever made happen. Fermentation is robust - overnight at room temp, no retardation used.
Welcome.