Âge
6Ans
Couleur
Pays d'origine Singapour
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Jean-Pierre
Depuis 2018
I've always loved baking, and just wanted to try cultivating my own wild yeast, after procrastinating for a long time (because I am worried that due to work, I cannot care for my sourdough baby enough).
Caractéristiques
Vibrant, active. Peaks in about six hours. Smells somewhat like vanilla. Tastes fantastic. Somewhat moderate acidity.
Goût et saveur
Recette
Ingrédients de base
- 25% Rye flour
- 75% All-purpose unbleached flour
- 100% Filtered water
Ingrédients pour nourrir le levain
- 15g Starter
- 20g Rye flour
- 60g All-purpose unbleached flour
- 80g Filtered water
1
Weigh starter to be refreshed and wash the glass jar used for storage. Then add 15g of the starter into the jar. Add 20g of rye flour and 60g of all-purpose flour. Add 80g of filtered water. Use a spatula to mix everything well, with no lumps. Scrape the glass jar down with the spatula. Cover and leave it for about 30 minutes to activate. Store in the refrigerator until the next bake or refresh.
15g Starter
20g Rye flour
60g All-purpose unbleached flour
80g Filtered water
Méthode de travail
1
Composition of 100% hydration starter
25% Rye flour
75% All-purpose unbleached flour
100% Filtered water