Âge
13Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Brutus
Depuis 2011
I was given a baking book as a gift and I became completely obsessed with baking sourdough at home.
Caractéristiques
Very mild but highly active starter when kept at 24-26ºC. Refreshed frequently to prevent excessive acidity build up and promote a more mild flavor. My starter has been used in an incredible amount of baked goods in my kitchen, including waffles, pancakes, cakes and even pie crust.
Goût et saveur
Recette
Ingrédients de base
- g 10
- g 100
- g 100
Ingrédients pour nourrir le levain
- 10% Starter
- 100% Type 85 flour
- 100% H2o
1
Discard mature culture down to 10%. Add flour and water, mix thoroughly until no dry bits remain. Cover loosely with lid.
10% Starter
100% Type 85 flour
100% H2o
Méthode de travail
1
Discard culture down to 10g seed left in jar.
g 10
2
Add 100g filtered water at room temperature.
g 100
3
Add 100g organic type 85 flour.
g 100
4
Stir vigorously until no dry bits remain. Cover loosely with lid.
Result
Spelt Sourdough
Multigrain spelt sourdough bread with fresh milled flour.
Sourdough pizza
100% naturally leavened sourdough pizza dough.
