Levain parfait
Âge
4Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Smitty
Depuis 2020
I wondered about yeast and where it comes from. I researched how it is obtained and decided I would rather make use of wild yeast and see how it affects my baking.
Caractéristiques
I have not baked with it yet but it is very active at every feeding, doubling in size within a couple of hours. It remains bubbly and grows slowly in the fridge.
Goût et saveur
Recette
Ingrédients de base
- Cup Whole wheat flour
- Cup Unbleached white flour
- Cup Unbleached white flour
Ingrédients pour nourrir le levain
- Cup Unbleached white flour
1
I remove all but 2/3 cup of starter from my crock. I add 1 cup of flour and 1/2 cup of filtered water warmed to about 75 to 80 degrees farenheit and mix.
Cup Unbleached white flour
Méthode de travail
1
I started with whole wheat flour and filtered water.
Cup Whole wheat flour
2
I fed with unbleached white flour and 1/2 cup filtered water once a day for two days and then twice a day for five days. Retaining 2/3 cup starter at each feeding.
Cup Unbleached white flour
3
I feed unbleached white flour and 1/2 cup filtered water once a week.
Cup Unbleached white flour