Âge
11Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
43%
44%
13%
Liquide
Farine
Autres
Mama
Depuis 2013
I was already interested in and actively creating ferments like sauerkraut and kimchi, and sourdough was a natural extension of that.
Caractéristiques
My starter is 100% hydrated and is very pungent and billowy.
Goût et saveur
Recette
Ingrédients de base
- 100g Water
- 100g Ap flour
- 30g Starter
Ingrédients pour nourrir le levain
- 100g Water
- 100g Flour
- 30g Starter
1
I mix the starter and water together first to create a slurry, and then I add in the flour. Every other week I will add in either rye or whole wheat flour as well.
100g Water
100g Flour
30g Starter
Méthode de travail
1
I mix the starter and water together first to create a slurry, and then I add in the flour. Every other week I will add in either rye or whole wheat flour as well.
100g Water
100g Ap flour
30g Starter
Result
Breads
Commentaires
thank you!