Age
8Years
Color
Country of origin Singapore
Taste
& Flavour
Mixture
100%
Liquid
Flour
Other
Stardust
Since 2016
To have some spare natural yeast in the fridge, and using the discards to make snacks. My family do not consume much bread and even when they do, they prefer soft loaves. So I try to include sourdough in other ways to suit our southeast asian palette.
Characteristics
Smells like ripe bananas, occasionally beery. A feed at room temp. can see the stardust rise to approx. double size in about 4-6 hours. Feeding is usually done in the early evening and by bedtime, the jar goes into the fridge for storage until the next feed.
Taste & flavour
Recipe
Starting ingredients
- 60% Bread flour
- 40% Distilled water
Feeding ingredients
- 60% Whole wheat pastry flour
- 40% Distilled water
1
No specific schedule for feeding, just based on my mood, schedule and the smell of the stardust after coming out of the fridge for 1-3 hours.
I may change the flour components as and when availability becomes an issue or whatever new flour type piques my curiosity.
Water is added to the flour components just enough to form a stiff sticky ball. See first picture of dough for reference.
60% Whole wheat pastry flour
40% Distilled water
Working method
1
Percentages are all approximate, I use only a spoon for adding the flour and a shot glass for adding the water.
60% Bread flour
40% Distilled water
Result
Steamed whole wheat chinese buns (包子)
dough includes whole wheat flour, bread flour, milk powder, butter, egg, sugar, salt, baking soda
English muffins
recipe adapted from King Arthur's website
Deep fried banana fritters
0.5 cup discard, 2 eggs, 4 tbsp sugar, 1.5 cups plain flour, 1 tsp baking powder, 0.5 tsp baking soda, 9 small bananas
