年龄
10年
颜色
原产国 United States
Taste
& Flavour
混合物
Unknown
流体
粉
其他
Dough Diddley
自2015以来
Love the taste of sourdough bread, and finally had time to start getting back into bread after 4th retirement
特性
It is a starter that I made using Teresa Greenway's method outlined in her class. It is about 6 months old, seems to rejuvinate itself even under extremely neglectful conditions. Gives a nice tang and quite effective as a substitute for commercial yeast. All of my work is a work of love, but not perfected yet. Still working on shaping techniques for my bread.
味道
配方
起始配料
喂养配料
1
Feeding twice weekly when I remember
制作方法
1
Following Teresa Greenway's recipe on Udemy Website, and additionally another starter using Richard Miscovich's method from Crafsty.com.
2
Over a period of about a week, I feed according to instructions in recipes, and have about 4 different starters. King Arthur, SF Sourdough, Rye, wholewheat. Dough Diddley is the one I maintain from the Greenway course. I grind my own flour with a very old stone wheel grinder.
Result
Pizza, Break, Pancakes
Pizza is the 2nd most used recipe for our sourdough starter. Can't be beat. Pancakes when grandsons requests
评论
I don't bake but once every other week, but the taste of my bread is vastly improved when I bypass commerdcial yeast. I previously said I neglect my starter, but it always springs back once I nurture it.