Idade
desconhecido
Cor
País de origem Índia
Taste
& Flavour
Mistura
Unknown
Líquido
Farinha
Outro
Gorukana Prani
desde Unknown
The idea of dry yeast did not go very well, the balance of water temp to activate never worked for me. Fresh yeast worked well, however I find them only in quantities of 500g, and it doesn't store very well. Sourdough allows me to cultivate the wild yeast in proportions I need, when I need it !
Características
Wildly hyperactive, however holds the peak for longer compared to other starters I have
Sabor
Receita
Ingredientes iniciais
Ingredientes para alimentar
- 20% Starter
- 100% All purpose flour
- 80% Water
1
Starter:Flour:Water in parts 1:5:4 Feeding schedule is for about 2-3 days when I'm baking. If I'm aiming for a large amount of levian I feed it in 12h. Normal practice is I maintain 4g Starter+20g Flour+16g water in a tiny jar. Otherwise it is fed once a week and stored in the refrigerator. ---80% Hydration---
20% Starter
100% All purpose flour
80% Water
Método de trabalho
1