Sinchu Omar Starter

Name: Sinchu Omar Starter
Ingredients: 60% White flour; 40% Water; _none Mixing; _none Sitting; _none Reducing; 20% Starter; 45% White flour; 35% Water; _none Mixing

Basse, Gambia

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Y C hobbyist

Edad

6Años

Color

Country of origin Gambia

sabor
& aroma

en el mundo

3005 masas madre
112 paises
2502 ciudades

Mezcla

40%

60%

Líquida Harina Otros

Sinchu Omar Starter

Preserva tu masa madre para el futuro

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desde 2018

For fun and to capture the unique microbial environment of Sinchu Omar, Nianija District, Central River Region North, The Gambia.

Características

This sourdough is resilient, coming back with force even after periods where it is not fed. It has a strong sour aroma and will go from a thick batter to a viscous, soupy liquid 24 hours after feeding. It produces a sourdough with a strong flavor, thick crust, and a tight crumb. Its feedings of white four and water are not precisely measured, but instead based on feel.

Viscocity

gusto

Receta

Ingredientes de partida

60% White flour
40% Water
_none Mixing
_none Sitting

ingredientes de alimentación

_none Reducing
20% Starter
45% White flour
35% Water
_none Mixing

Pour out starter into a cup. Then reduce to 15-25% of the original weight/volume (sometimes have to guesstimate).

_none Reducing

Return starter back to original storage container.

20% Starter

Add flour, roughly one cup or so, to the starter.

45% White flour

Add water, maybe 1/4 to 1/3 cup, or enough to create a thick, batter-like consistency. Start by adding a smaller amount of water and then slowly add more if you need to increase hydration.

35% Water

Mix with spoon until a thick, batter-like consistency. Cover and store.

_none Mixing

método de trabajo

Add roughly 1 cup of white flour, or just any amount and adjust the amount of water.

60% White flour

Add pump/tap water until flour is hydrated. The water should be a bit less than the flour by weight and create a thick batter-like consistency.

40% Water

Mix using hand/fingers (clean!) or a spoon to mix the water and flour until mostly smooth to a thick batter-like consistency.

_none Mixing

Allow to sit, covered, for 24 to 48 hours until fermentation begins, the starter begins to smell sour, and it begins to foam. Then begin regular (daily) feeding.

_none Sitting