Âge
4Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
80%
20%
Liquide
Farine
Autres
Janet
Depuis 2020
I had a starter in 2018 which I baked with successfully, but it never made it past 10 months because of hectic work schedules. 2020 quarantine was a beautiful time to focus on cultivating Janet & the craft of baking artisanal bread.
Caractéristiques
Usually use 82-85 degree water to feed Janet. When fed daily, she reaches peak in about 6 hours, has a very mild sour taste & aroma. She produces solid results in Tartine style loaves of 70 to 76% hydration with high gluten bread flour. Beautiful ears. Her discards are mostly used for waffles, pancakes, and crackers.
Goût et saveur
Recette
Ingrédients de base
- 50g Filtered water
- 25g Ka ap flour
- 25g Ka ww flour
- 25g Starter
Ingrédients pour nourrir le levain
1
Méthode de travail
1
Janet - is derived & consistently fed with a 1:2 ratio of filtered Florida, US tap water (filtered b/c of high traces of chlorine in Florida, USA water), and equal parts of King Arthur's Whole Wheat 13.8% gluten and King Arthur's All Purpose Unbleached flour.
50g Filtered water
25g Ka ap flour
25g Ka ww flour
25g Starter