Âge
4Ans
Couleur
Pays d'origine Mexique
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Mija
Depuis 2020
I've been interested in baking for a long time. Not doing much about it, though, until the pandemic hit. The first couple of months were a challenge as the starter matured and my practice improved. Baking on a Big Green Egg grill was part of the fun; controlling the temperature using coals is the tricky part. Recently I am relying more on a gas oven.
Caractéristiques
A very active young starter from unbleached all-purpose flour. Ready at the start, it had acidic tones and a pungent smell from the acetic acid. With time, it has become sweeter and fruity at times. It is less than a year old, and this will be the first winter for it. We will see how working in a colder environment turns out.
Goût et saveur
Recette
Ingrédients de base
- 50% All-purouse flour
- 50% Filtered tap water
Ingrédients pour nourrir le levain
- 30g Starter
- 60g Ap flour
- 60g Water
1
I use a 2:2:1 ratio to feed every 24h three days a week, just before the weekend baking. The rest of the days, I leave it in the fridge.
30g Starter
60g Ap flour
60g Water
Méthode de travail
1
All-purpose unbleached flour and water.
50% All-purouse flour
50% Filtered tap water
Result
Sourdough Country Loafs
Pain de Mie
