Âge
8Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Oregon 2 Kansas
Depuis 2016
A friend was doing it and I always wanted to bake a bread but was good at cooking and baking.
Caractéristiques
It's flavorsome - ever so slightly tangy. With a nice slightly acidic and lovely smell. After a 100% refresh, it bubbles up within a couple of hours.
Goût et saveur
Recette
Ingrédients de base
- 50% Unbleached ap
- 50% Water
Ingrédients pour nourrir le levain
- 50% Ap flour
- 50% Water
1
Normally 100 grams is kept in the fridge. Weekly feeding of 50g of AP flour and 50g water. If I need to use for bread, I put in 75 water and 75 flour. I use the 1-2-3 method for baking
50% Ap flour
50% Water
Méthode de travail
1
Mine originally came as flakes of Carl's Sourdough from the Oregon Trail - 1847. I use bread flour or UB AP at 100% hydration.
50% Unbleached ap
50% Water
Result
Breads
I have many many variations and mixes of my bread.
In order of photos
Double Sandwich | Boule | Za'ater | Tumeric
Pancakers & Waffles
Discards make good breakfast!
Apple Sauce Pancakes and Soft & Fluffy Waffles
Sourdough Crackers & Biscuits
These are using the weekly discards. In order of photos:
Spicy Crackers / Spicy Biscuits / Za'atar Crackers
Rice & Rice pancakes
Sourdough works extremely well with South Indian rice cakes and rice flat cakes or the curved one called hoppers.
