Âge
10Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
SoCal 100% hydration
Depuis 2015
The idea of a fermented dough with wild yeasts pre-digesting the gluten seemed like the healthier way to keep bread in my diet.
Caractéristiques
Breads made with my starter develop a nice caramel color in the crumb and a complex flavor. Slightly sour but not unpleasant.
Goût et saveur
Recette
Ingrédients de base
- 4oz Filtered water
- 4oz Bob's red mill unbleached all-purpose flour
Ingrédients pour nourrir le levain
- 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
Méthode de travail
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
Result
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
