나이
5년
색
원산지 Netherlands
맛과 풍미
혼합물
45%
46%
9%
액체(리퀴드)
밀가루
기타
Suzy
2019 이후
I wanted to go back to traditional bread baking, incorporating more fermented foods in my family’s diet and being in control of the extra nutrients and health beneficial foods, and because it involves science.
특징
It is still quite young and I am still trying to figure out how to use it to it’s full capacity but for now i’ve Created some delicious a little flat breads that taste slightly acetic but amazing!
맛과 풍미
레시피
시작하는 원료
- 10g Starter
- 50g Water
- 50g Wheat flour
먹이재료
1
Take it out of the fridge, taking off how much I need for baking. I leave the remaining in the jar open on the counter until I am done with my mix for baking.
The I add a feeding 1:5:5 mix until incorporated and put it in the fridge when I don’t plan on baking the next day other wise I leave it in a dark spot next to the fridge overnight.
작업방식
1
I try to alternate feeding my starter with white flour and wheat flour and whole wheat flour.
Up till now it has purely been a liquid starter.
I feed my starter usually 1:5:5 depending on how much I need for baking
10g Starter
50g Water
50g Wheat flour
2