Active within a few hours of feeding, yielding a slightly sweet, beery, tangy fragrance, that transfers to the bread. It's not very sour, unless I've kept the dough in the fridge for multiple days. It rises to the occasion, yielding a tall loaf if given bread flour and proper fermentation and handling.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

1.5Cup All purpose flour
1Cup Water
1g Commercial yeast

Zutaten für die Auffrischung

33% Starter
33% Water
33% Bread flour

She has only lived at this property. Same house. Ethyl lives in the refrigerator. When I want to bake, I bring her out at bedtime, and feed her entirely , at minimum, equal weights starter, flour and water, 1:1:1. Sometimes, I feed 1:2:2 by weight if I need more the next day for pancakes. I add well water first, stir, then add the flour. Room temp: 60-74 degrees f.

33% Starter 33% Water 33% Bread flour

Next morning, place 1/4 cup - 1/2 cup starter back into the clean jar with a plastic lid, placing back into the refrigerator with a ribbon so she doesn't get tossed.

Aufarbeitung

13 years ago,after following Jim Lahey's no knead bread recipe, I added a pinch of yeast to flour and water. I then fed it the next day, used it to make bread, kept some and continued. It stayed in the fridge most of the time, using it 2-3 times a month, until I wanted to make bread the next day.

1.5Cup All purpose flour 1Cup Water 1g Commercial yeast

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

Kommentare

Jeannine Ross

I'm still working on this...