Âge
7Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
60%
40%
Liquide
Farine
Autres
Moo
Depuis 2017
I love baking, and I wanted a new challenge. I've always been drawn to bread, and have baked sourdoughs in the past, but I have never approached it with the dedication and consistency that I have now.
Caractéristiques
It more than doubles in under six hours, tastes very tangy and sour.
Goût et saveur
Recette
Ingrédients de base
- 50% Mature starter
- 100% Whole wheat flour
- 100% Tap water
Ingrédients pour nourrir le levain
1
Quick mix of mature starter with flour and water
Méthode de travail
1
For twice daily feedings: Mature starter made with organic, Oregon-grown whole wheat flour from Greenwillow Grains
50% Mature starter
2
Organic, Oregon-grown whole wheat flour from Greenwillow Grains
100% Whole wheat flour
3
~70 degree tap water
100% Tap water