Âge
12Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
AlaskanSanta
Depuis 2012
I have been using sourdoughs off and on for more than 50 years
Caractéristiques
Nice mild tangy taste
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
Remove from refrigerator 24 to 36 hours before usage and feed it every 12 hours with 1/3 cup dark rye Flout and 1/3 cup bottled water at room temp. Put it in a Brod & Taylor Proofer at 72 degrees until working well.
Méthode de travail
1
Purchased Alaskan Sourdough starter a couple of years ago maintained with AP flour and bottled water up until a couple of weeks ago when I started using Dark Rye Flour to maintain it. Kept n the refrigerator between used and then fed at least twice before usage in a rceipe.
Commentaires
This is one of four sourdough starters that I use, I also have a San Francisco starter that I purchased on line, one that I started with water that was used to cook sweet potatoes and AP flour, and one that I started from a tablespoon each of the Alaskan Sourdough, the San Francisco sourdough and a sourdough starter that I had gotten from my sister many years ago.
Thank you James! You know you can register more than one sample. That way you can keep an online inventory ;-)