Alter
9Jahre
Farbe
Ursprungsland Vereinigte Staaten
Geschmack
und Aroma
Mischung
100%
Flüssigkeit
Mehl
Weitere
SoCal 100% hydration
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The idea of a fermented dough with wild yeasts pre-digesting the gluten seemed like the healthier way to keep bread in my diet.
Charakteristische Eigenschaften
Breads made with my starter develop a nice caramel color in the crumb and a complex flavor. Slightly sour but not unpleasant.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 4oz Filtered water
- 4oz Bob's red mill unbleached all-purpose flour
Zutaten für die Auffrischung
- 4oz Unbleached all-purpose flour
- 4oz Filtered water
- 1oz Starter
1
Discard or use 80% of previous day's starter. Feed remaining starter with 4oz room temperature filtered water and 4oz flour and cover loosely with a cloth. Place out of the way on counter top.
4oz Unbleached all-purpose flour
4oz Filtered water
1oz Starter
Aufarbeitung
1
A basic starter made with unbleached all-purpose flour and filtered water. Mix equal parts flour and water and feed every day. I cover mine with a cloth and keep it on the counter in my kitchen. It takes 2 to 4 weeks using this method to create a starter from scratch.
4oz Filtered water
4oz Bob's red mill unbleached all-purpose flour
Ergebnis
Bread, Waffles, and Pizza
A perfect use for starter discarded when feeding is to make a batch of waffles. I have also tried my hand at pizza.
Bagels and sandwich loaf
