Âge
49Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
66%
33%
Liquide
Farine
Autres
Sourdough75
Depuis 1975
I already made bread and a friend gave me this starter to try.
Caractéristiques
This starter gives lots of blisters to its crust and a usually soft closed texture.
Goût et saveur
Recette
Ingrédients de base
- 50g Water
- 50% Whole wheat flour
Ingrédients pour nourrir le levain
1
Discard all but 25 g of starter from my glass bowl. Mix in water and flour using a wood spoon or kabob stick.
Méthode de travail
1
I use a Kansas milled whole grain wheat with local tap water that I leave out overnight to declorinate before adding.
50g Water
50% Whole wheat flour
Commentaires
I am baking in honor of Rodney Willobough.