Возраст
3года
цвет
Страна происхождения Соединённые Штаты
Taste
& Flavour
Смесь
50%
50%
жидкость
муку
Другой
Стёпа
С 2021
Graduating from yeast breads I used to make in a bread machine and after my homebrewing beer days were over
Характеристики
Average tanginess on most sourdoughs - simple 20% whole wheat, 80% bread flour recipes. Average open crumb. Starter is fed 3 times before used in a recipe, usually with 20% innoculation
Вкус и аромат
Рецептура
Ингредиенты для стартера
- 50% Whole wheat
- 50% Water
Ингредиенты для обновления
1
1. Discard everything but 5-10g, feed 1:5 ratio
Метод работы
1
Grown in Centennial, CO, USA. Fed with 100% whole wheat
50% Whole wheat
50% Water
Result
Bread!
20% whole wheat, 20% innoculation
