Esther is a slightly soupy, yet tacky, sourdough starter, off white. She is happier when used regularly, she gets sad when she gets lost in the back of the fridge. When fed regularly Esther rises quickly to the occasion and adds a distinctly sour/fruity taste to the bread. She works well with others, loves to pair with fruity yeast waters, & enjoys the addition of freshly fermented grains.

Viscocity

Вкус и аромат

Рецептура

Ингредиенты для стартера

33% White bread flour
33% Rye flour
33% Water

Ингредиенты для обновления

I feed my starter every day while baking regularly but I keep a portion aside in the fridge which gets fed weekly

Метод работы

I catefully weighed out equal portions of white bread flour, rye flour, and water, mixing until all ingredients were wet. Discarded & fed each day until she was energetic & sour.

33% White bread flour 33% Rye flour 33% Water

This was one of my first starters, more soupy than later ones.

Result

Crumpets, English muffins, pizza

We make a ton of things with our starter discards, one of my faves were cheddar crackers

Esther Crumpets, English muffins, pizza second overview

Esther Crumpets, English muffins, pizza first slice

Esther Crumpets, English muffins, pizza second slice

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Esther

Возраст

Страна происхождения Соединённые Штаты

Taste & Flavour

Закваска в мире

Смесь

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С 2016

Характеристики

Вкус и аромат

Рецептура

Ингредиенты для стартера

Ингредиенты для обновления

Метод работы

Result

Crumpets, English muffins, pizza

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Комментарии

Taste
& Flavour