Âge
8Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
45%
36%
18%
Liquide
Farine
Autres
Lady
Depuis 2016
My mother taught me to bake bread when I was in my teens. My father-in-law gave me some of his starter and his sourdough waffle recipe. That inspired me to combine 2 loves and create a starter unique to me.
Caractéristiques
Lady is sticky and somewhat airy, not runny nor very stretchy. When you stir her in the crock, she crackles with bubbles.
Goût et saveur
Recette
Ingrédients de base
- 30g Wholemeal Wheat Flour
- 30ml Pineapple juice
- 28.5g Seed starter
- 28.5g Whole wheat flour
- 28.5g Distilled water
- 30g Whole wheat flour
- 30ml Pineapple juice
- 60g Seed starter
- 30g Whole wheat flour
- 30ml Distilled water
Ingrédients pour nourrir le levain
- 340g Wholemeal Wheat Flour
- 255g Water
- 113g Seed culture
1
Mix wholemeal wheat flour, water, and seed together, kneading into a sticky ball. Place in crock and let sit loosely covered at room temp until the container fills almost to the rim. Refrigerate.
340g Wholemeal Wheat Flour
255g Water
113g Seed culture
Méthode de travail
1
Started this Mother from scratch in 2016, using Peter Reinhart's Seed Starter recipe in Artisan Breads Every Day. Used the process with home ground whole wheat and rye flours, of locally sourced grain. To start seed, add these ingredients daily for 3 days. Phase One complete.
30g Wholemeal Wheat Flour
30ml Pineapple juice
2
Phase Two: Add ingredients below and stir 2-3 times daily until bubbly and expanding. After 3 days, not ready for Phase 3, just beginning to bubble.
28.5g Seed starter
28.5g Whole wheat flour
28.5g Distilled water
3
After an additional week, seed was not ready for Phase 3 . Began "Pineapple Juice Solution," from Peter Reinhart test baker forums. Sorry no link. To above seed add ingredients below daily for 3 days.
30g Whole wheat flour
30ml Pineapple juice
4
Phase 3: Repeat once daily until it starts to expand and smell yeasty. Stir down seed and save out in amount below with other ingredients. After one week, it's ready for Mother Starter.
60g Seed starter
30g Whole wheat flour
30ml Distilled water
Result
Struan
A partially yeasted multi-grain free-style loaf.