Idade
12anos
Cor
País de origem Tailândia
Taste
& Flavour
Mistura
93%
7%
Líquido
Farinha
Outro
Polar Bear
desde 2012
Only industrial bread available in Thailand made with high sugar and low nutrition. Also my daughter needed to do a school science project, she wanted to do polar bears but as a chef I felt documenting the creation of a levain was more interesting and something I could help with. So the name Polar Bear was given to our starter . We don't have a great selection of local flours but that's ok.
Características
They are a hungry colony . The smell is acidic compared to some of my younger starters. It's age seems to mean that it consumes the fuel faster. Occasionally they need a hit of wholewheat to satisfy them
Sabor
Receita
Ingredientes iniciais
- 50g Water
- 15g Strong bread flour
- 15g Rye flour
- 2tsp Thai raisins
- 2tsp Local live yoghurt
- 50g Water
- 15g Rye
- 15g Bread flour
- 100g Water
- 30g Rye
- 30g Bread flour
- 100g Water
- 125g Bread flour
- 100g Water
- 125g Bread flour
Ingredientes para alimentar
1
I only maintain about 20g starter and rebuild to bake. I feed x3 per day for 2 days. Discarding between feeds. I feed more at night.
Método de trabalho
1
all ingredients were mixed in 2012, left for 24 hours . My room temperature is 28c
50g Water
15g Strong bread flour
15g Rye flour
2tsp Thai raisins
2tsp Local live yoghurt
2
after 24 hours feed with more flours and water mixing well
50g Water
15g Rye
15g Bread flour
3
after 24 hours feed with more flours and water mixing well
100g Water
30g Rye
30g Bread flour
4
after 24 hours discard the raisins and 3/4 of the young ferment add fresh ingredients mixing well
100g Water
125g Bread flour
5
after 24 hours discard the raisins and 3/4 of the young ferment add fresh ingredients mixing well
100g Water
125g Bread flour