Età
11Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
43%
44%
13%
Liquido
Farina
Altro
Mama
dal 2013
I was already interested in and actively creating ferments like sauerkraut and kimchi, and sourdough was a natural extension of that.
Caratteristiche
My starter is 100% hydrated and is very pungent and billowy.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100g Water
- 100g Ap flour
- 30g Starter
Ingredienti per il rinfresco
- 100g Water
- 100g Flour
- 30g Starter
1
I mix the starter and water together first to create a slurry, and then I add in the flour. Every other week I will add in either rye or whole wheat flour as well.
100g Water
100g Flour
30g Starter
Metodo di lavorazione
1
I mix the starter and water together first to create a slurry, and then I add in the flour. Every other week I will add in either rye or whole wheat flour as well.
100g Water
100g Ap flour
30g Starter
Result
Breads
Commenti
thank you!