Âge
11Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
75%
25%
Liquide
Farine
Autres
Champa
Depuis 2013
I enjoy that there are many layers to sourdough baking. I enjoy the mad scientist aspect. Right now, I am experimenting with fermenting fruit and flowers.
Caractéristiques
I enjoy the floral scent from the sourdough. It is very mild and does not have much of a tang. I am not very careful about being consistent with my feedings. Sometimes I use magnolia and fruit water in the mother starter. I bake about 2 loaves a week. Fremont, CA is south of SF.
Goût et saveur
Recette
Ingrédients de base
- 200g Rye
- 200g Bread flour
- 400g Water
Ingrédients pour nourrir le levain
- 50g Bread flour
- 50g Water
1
Discard all but 100 gr
Add 50gr bread flour
Add 50gr water or yeast water
50g Bread flour
50g Water
Méthode de travail
1
rye 200gr
bread flour 200gr
water 400gr
200g Rye
200g Bread flour
400g Water
Result
Champa
Kimchi pancake, onion Chinese pancake, sweetbreads, milk bread, crackers, pancakes, cheese bread, brioche
Tartine country
Commentaires
Sometimes alternatively mixed with yeast waters. I am south of SF. I wonder if that makes a difference. :D
Sometimes mixed with only bread flour. Sometimes 50/50 bread flour/ rye to water. sometimes spelt added.