Âge
3Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
37%
63%
Liquide
Farine
Autres
Thing 2
Depuis 2021
I took a class with Vanessa of Riviera Bakery in Santa Barbara in 2019. I had always wanted to try sourdough baking, but had never kept a starter alive. Vanessa did an AMAZING job of demystifying sourdough baking. She gave me the courage to try again and I was hooked.. During the early days of the pandemic, I was the neighborhood's "Fairy Doughmother", sharing my starter, Critter, with neighbors
Caractéristiques
Thing 2 is fairly young and is milder-flavored than my previous starter, Critter. My husband doesn't care for commercial sourdoughs, but he likes bread made with Thing 2.
Goût et saveur
Recette
Ingrédients de base
- 25g Flour
- 15g Water
Ingrédients pour nourrir le levain
1
Once Thing 2 has been fed, then I let them sit out for a while. Thing 2 really likes the top of my right hand book case in the living room. My original starter, Critter, was much more easygoing. But Thing 2 has more intellectual tastes. They sit on the bookcase for about 6 hours.
Méthode de travail
1
Once a week I take Thing 2 out of the fridge, let it return to room temperature, then add ~25 grams of flour and mix with about 15 grams of water.
25g Flour
15g Water