Âge
8Ans
Couleur
Pays d'origine Australie
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Bubble
Depuis 2016
Tried time and again to create my own starter from scratch but failed. Till I got this one from a teacher and I haven't looked back since . I started sourdough baking in my quest for adding more and more fermented foods into our diet . And being gluten sensitive, this is one bread that works for me.
Caractéristiques
She bubbles a lot and tends to bubble over at times. My starter is very resilient . There was a time when I moved house and hadn't been able to feed the starter for a month . I was sure it had died in the fridge . But when I took it out , discarded the hooch and started feeding every 4-6 hrs , she bounced right back and pretty sone she was happily bubbling away.
Goût et saveur
Recette
Ingrédients de base
- 50% Water
- 50% Wheat
Ingrédients pour nourrir le levain
- 50% Water
- 50% Wheat
1
I take the starter from the fridge and feed it about 100gm of flour and 100 gm of water . Mix and leave in a glass jar on the counter top with the cover loosely on for 8 to 10 hrs . I keep the original level marked with a rubber band . If the starter has doubled I use it for making my dough , if it hasn't , I will discard 100 Gm and again feed it 100 gm water and 100 gm flour and leave for 6 hrs .
50% Water
50% Wheat
Méthode de travail
1
I maintain a 100 % hydration starter with wheat flour and water . I alternate between bread flour , all purpose flour and whole wheat flour . The water is tap water.
50% Water
50% Wheat
Result
Bread, buns, brioche ,biscuits , pancakes
I've baked SD breads and biscuits
