Âge
11Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
75%
25%
Liquide
Farine
Autres
Kip
Depuis 2013
I was in culinary school a few years ago, and my chef brought her personal sourdough starter that she has had for over 30 years to share with the class. I've been baking ever since!
Caractéristiques
My whole wheat starter likes his routine. If I deviate from it too much, then he doesn't appreciate it and likes to revolt! :) When I stick to his schedule, he makes the most wonderful and beautiful breads..
Goût et saveur
Recette
Ingrédients de base
- 1tbsp Starter
- 200g Warm water
- 100g Whole wheat flour
- 100g Bread flour
Ingrédients pour nourrir le levain
- .25Cup Warm water
- .25% Whole wheat flour
- 1tbsp Undefined
1
Regular feedings (not when baking): Discard all but one tablespoon of starter. Feed with whole wheat flour and warm water. Allow to ferment at room temperature for an hour before refrigerating.
.25Cup Warm water
.25% Whole wheat flour
1tbsp Undefined
Méthode de travail
1
Regular feedings (not when baking): Discard all but one tablespoon of starter. Feed with 1/4 cup whole wheat flour and 1/4 cup warm water. Allow to ferment at room temperature for an hour before refrigerating.
2
When baking: To activate the starter I give it 3-4 feedings before I make a levain. Usually start on a Wednesday morning, feed it as described above twice a day in the morning and evening until Friday night.
3
Friday night I make the levain and allow it to sit overnight until Saturday morning when I mix my dough.
1tbsp Starter
200g Warm water
100g Whole wheat flour
100g Bread flour