Mike recipe

Mike

Reydon, Reino Unido
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Impressão

Idade

1ano
Cor

País de origem Reino Unido

Taste
& Flavour

Ásia
Austrália
Antártica
África
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no mundo

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Mistura

33%
33%
33%
Líquido Farinha Outro
Mike

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2024

I started in lockdown late 2021, I caught the bug and ended up pursuing a career in baking. Since I have had many a starter. This is my magnum opus. The star of many a research project. Currently the effects of osmotic stress

Características

I have noticed some interesting behaviour with my starter. It can adapt to stressful situations well. Has great flavour and can peak in 3 hours

Sabor

Mike jar shot
Mike front shot
Mike rising shot

Receita

Ingredientes iniciais

  • 100% Water
  • 100% Starter
  • 50% Hodmedods yq wholemeal
  • 50% Allison's strong white

Ingredientes para alimentar

1
Add water Add starter Add flour blend Mix by hand until well combined and bubbling from oxygen introduction Place in clean jar

Método de trabalho

1
I always feed at a 1:1:1 ratio. Typically 200g of each. Water is always 26°c and flour used can vary but will always be a 50/50 blend of white / wholemeal. Due to availability I generally use hodmedods yq flour and Allison's strong white
100% Water 100% Starter 50% Hodmedods yq wholemeal 50% Allison's strong white

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library