나이
8년
색
원산지 United Kingdom
맛과 풍미
혼합물
100%
액체(리퀴드)
밀가루
기타
Mabel
2016 이후
I baked yeasted bread for many years but was getting bloated even with homemade so i read up about sourdough and decided to give it a go
특징
Very reliable with a slightly paint like smell, bubbles up to peak within 6 hours
맛과 풍미
레시피
시작하는 원료
- 100% Strong white flour
- 100% Water
- 20% White rye flour
먹이재료
1
I bake 3 times a week and feed my starter in the morning and by 3pm it’s ready to use
작업방식
1
I built my starter over 3 weeks by using equal amounts of strong white flour and cooled boiled water and occasionally added a teaspoon of white rye too
100% Strong white flour
100% Water
20% White rye flour
2
I discard by half when it reaches 150g and tend to keep 75 grams