Peek-A-Boo!

Name: Peek-A-Boo!
Ingredients: 200g Pineapple juice; 200g Wholemeal Wheat Flour; 100g Water (filtered or better); 100g All purpose (or bread) flour

Madras, OR, États-Unis

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Chris Davidson hobbyist

Âge

8Ans

Couleur

Pays d'origine États-Unis

Taste
& Flavour

dans le monde

3003 levains
111 pays
2506 villes

Mélange

50%

Liquide Farine Autres

Peek-A-Boo!

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Depuis 2017

Peek-A-Boo! was mixed during the 2 minute 'blackout' of the 2017 Solar Eclipse in Madras, Oregon, centered in the 'path of totality'. My hope is that I (and others) will enjoy some freshly baked bread from this same starter in 28 years, while observing the NEXT solar eclipse to pass across the U.S. along a similar path. Below are pics of before/after mixing, and 4th day activity/progress. Enjoy!

Caractéristiques

Peek-A-Boo! sprang to life very quickly. While I can't say for certain what exactly I can attribute this to (maybe just some good 'ol eclipse mojo), I am appreciating the rewards just the same. In exactly five days time from initial mix of this starter to mixing up the first batch of dough (really, she was ready nearly a day before that, but I wanted to be sure). She is very inspired!

Viscocity

Goût et saveur

Recette

Ingrédients de base

200g Pineapple juice
200g Wholemeal Wheat Flour

Ingrédients pour nourrir le levain

100g Water (filtered or better)
100g All purpose (or bread) flour

Feed twice per day when stored at room temp, or at least once per week when stored in fridge.

100g Water (filtered or better) 100g All purpose (or bread) flour

Méthode de travail

Pour liquid into glass jar and seal it. Keep flour in a separate container until ready to combine. When sun/moon reaches 100% eclipse, add flour to jar with liquid and stir vigorously. Cover loosely with paper towel and a rubber band (or equivalent 'screening' method) so as to allow air flow, while protecting from unwanted dust/debris/insect.

200g Pineapple juice 200g Wholemeal Wheat Flour

Stir briskly 3x per day for first 2 days, look for bubbles to a few bubbles to indicate activity. Continue to use 'screened' cover until starter is at 'ready to use' strength.

Initial two (2) feedings; When some bubbles start to appear, set aside 200g and discard the rest. Add 100g each of whole wheat flour and water to this and stir briskly to combine fully. Repeat this step in 12 hours.

Subsequent feedings; as described in previous step, but using your preferred AP (or bread) flour as desired. Note: From this point forward, for the life of your starter, this will be your standard 'feeding' at approx 12 hour intervals when stored at room temp.

Starter is active and 'ready to use' when it easily doubles volume in 2-3 hours.