Edad
6Años
Color
Country of origin Estados Unidos
sabor
& aroma
Mezcla
50%
50%
Líquida
Harina
Otros
Eggbert
desde 2018
I started fermenting vegetables about 5 years ago. Then I started making kombucha at home. Sourdough bacame the next adventure in fermentation. I also have never much cared for grocery store bread. My parents came to the USA from Germany and I developed a taste for good bread through them.
Características
My starter makes mildly sour bread.
gusto
Receta
Ingredientes de partida
- 50% All purpose flour
- 50% Bottled spring water
ingredientes de alimentación
1
I maintain 25 g of starter in the refrigerator. Each week I feed it using the same amounts of flour and water. I return 25 grams of the freshly fed starter to the refrigerator and use the remaining fed starter in my baking.
método de trabajo
1
I added equal parts of flour and water to get my sourdough going in January of 2018.
50% All purpose flour
50% Bottled spring water
Comentarios
I hope having this sourdough profile is helpful to you in your work!