Âge
7Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Soury
Depuis 2017
My friend lent me a book, Tartine Bread, and since I already loved the taste of sourdough I thought I'd give it a try.
Caractéristiques
It's sluggish at first than explodes in growth.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
My starter is very forgiving. I can leave it in the fridge for 2 weeks and then take it out. After a few feedings it'll spring right back. If left at room temp, it can be fed every 5-6 hours. When I go to make bread , I discard all but a few tablespoons, then put in 1 part white flour, 1 part wheat and 2 parts water the night before. By morning, it's risen and started to collapse again.
Méthode de travail
1