Età
13Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Brutus
dal 2011
I was given a baking book as a gift and I became completely obsessed with baking sourdough at home.
Caratteristiche
Very mild but highly active starter when kept at 24-26ºC. Refreshed frequently to prevent excessive acidity build up and promote a more mild flavor. My starter has been used in an incredible amount of baked goods in my kitchen, including waffles, pancakes, cakes and even pie crust.
Sapore e aroma
Ricetta
Ingredienti di partenza
- g 10
- g 100
- g 100
Ingredienti per il rinfresco
- 10% Starter
- 100% Type 85 flour
- 100% H2o
1
Discard mature culture down to 10%. Add flour and water, mix thoroughly until no dry bits remain. Cover loosely with lid.
10% Starter
100% Type 85 flour
100% H2o
Metodo di lavorazione
1
Discard culture down to 10g seed left in jar.
g 10
2
Add 100g filtered water at room temperature.
g 100
3
Add 100g organic type 85 flour.
g 100
4
Stir vigorously until no dry bits remain. Cover loosely with lid.
Result
Spelt Sourdough
Multigrain spelt sourdough bread with fresh milled flour.
Sourdough pizza
100% naturally leavened sourdough pizza dough.
