Âge
27Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
The Happy Place Starter
Depuis 1997
I loved toast. Love to cook so bought a bread machine. Loathed it! Someone took me to La Brea Bakery that had just opened in Los Angeles. I wanted to make bread like that! Bought Silverton's book that summer and tried twice to make a starter. First time went bad. Second time worked.
Caractéristiques
For 4 loaves I start with 25oz starter, 2.4 lbs Spring Water, 4.4lbs Organic White Bread Flour, 1 cup Wheat Bran. After first mix, wait 20 mins, add 8tsps Sea Salt, mix higher speed, then add flavoring. Olives & Fresh Thyme or Lemon Zest and Fresh Rosemary or Fig Jam and Fennel Seeds or Fresh Dill and Chopped light sautéed Shallots. All are amazing.
Goût et saveur
Recette
Ingrédients de base
- 9oz White bread flour
- 16oz Bottled or well water
- Cup Concord grapes in cheesecloth
Ingrédients pour nourrir le levain
- 8oz Starter
- 195oz Flour
- 28oz Well water
1
Feed and refrigerate. Can be used for the next 2-3 days. Then feed again.
8oz Starter
195oz Flour
28oz Well water
Méthode de travail
1
Created 20 years ago in Ridgefield, CT using home grown Concord Grapes, King Arthur Organic White Bread Flour, and our well water.
9oz White bread flour
16oz Bottled or well water
Cup Concord grapes in cheesecloth
2
Feed with 5. oz flour and 8 oz water daily for a week.
Remove all but 9 oz, squeeze wrapped grapes.
Feed as above, each day removing all but 9 oz for another week.
It should start to bubble
Remove grapes
Continue to feed daily as above, removing all but 9 oz
Once it seems to be changing and bubbling more, try making your first loaf.
Result
Flavored Bread
I love coming up with subtle flavorings. My latest is Lemon Zest and Pink Peppercorn, using Spelt and WBF.
Commentaires
It is so exciting to be a part of this wonderful movement of making sourdough bread from scratch. I have added milling grains for some of the breads I make and that is kind of thrilling.