Età
16Anni
Colore
Paese di origine Regno Unito
Taste
& Flavour
Miscela
28%
56%
16%
Liquido
Farina
Altro
Offa
dal 2008
Caratteristiche
A lovely fresh grassy smell to what I consider a 'young starter'. Vigorous behaviour. I use it in 1: 2.5 2.5 (starter/flour/water) proportion to build a levain.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100g Organic strong white flour
- 50g Water
- 20g Apple skin
- 10g Old starter
Ingredienti per il rinfresco
1
Pour 40g starter into new jar
add 40g organic strong white flour
add 40g water
Metodo di lavorazione
1
Along with flour and water used apple skin from Brook Farm orchard & a little dried starter from previous home in London, which itself had dried start er added to it when we moved there. That way I have had a remnant of every starter I have used to make bread over the last 10 years.
100g Organic strong white flour
50g Water
20g Apple skin
10g Old starter
2
Apple skin removed at first refresh after 2 days
Result
