Età
8Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
100%
Liquido
Farina
Altro
Persephone
dal 2016
I just really enjoy baking and had totally mastered yeast-risen bread, so I did it as a challenge to myself.
Caratteristiche
I think my starter makes really great basic, white sourdough, but what I really love to make with it are sourdoughs that use beer as the liquid! It really seems to work well when mixed with beers and specialty flours, like organic spelt or rye.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 113g Rye flour
Ingredienti per il rinfresco
1
I place 113g starter in a bowl then add 113g each water and plain flour. It usually takes 6 to 8 hrs in my climate to fully wake up from its fridge nap
Metodo di lavorazione
1
My starter came to life very simply. Just rye flour and water. I started it over 6 years ago, so I can't remember the exact time frame, but it took a little over a week at room temp to fully form.
113g Rye flour