I had been researching how to heal the body through food. The Weston A Price Foundation was an early find. I tried some of their other recommendations and my health improved, so I started making all the ferments. Real sourdough is much easier for me to digest.

Charakteristische Eigenschaften

My starter is very thick. The water separates on the top quarter of the jar over the starter when in the fridge. Once left at room temperature it says fully mixed. When refreshed with more flour & water, the starter is quite active- it turns foamy and elastic. The smell is very lightly lactic fermentation.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% King arthur organic white flour
50% Filtered room temp water

Zutaten für die Auffrischung

I feed 8 hours before I start making any dough. Remove the starter (1/2 cup) from the fridge and refresh with equal amounts of water to flour, depending on how much starter is required for the recipe.

Aufarbeitung

King Arthur Organic White Flour and filtered room temperature water. 1:1 ratio in a large glass jar with coffee filter screwed down as the lid. Combine and let sit until bubbly- 4-6 hours. Repeat for 1 week, then it is ready for the baking! As the starter grows, discard down to 1/2 cup as needed to make the starter manageable.

50% King arthur organic white flour 50% Filtered room temp water

Ergebnis

Bread

Sometimes shaped as a baguette, sometimes a classic round load.

Cinnamon Rolls

Cinnamon rolls for holiday breakfasts.

Pizza crust

Mostly rolled into thin crust. On occasion we create a Chicago Style Deep Dish crust.

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