Âge
6Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
90%
10%
Liquide
Farine
Autres
Missi
Depuis 2019
I had a sweet, liquid sourdough that utilized potatoes for years, but wanted to do a Flour/ Water version for health purposes.
Caractéristiques
I’m not certain. It is only a little over a year old. Seems to be strong and healthy.
Goût et saveur
Recette
Ingrédients de base
- 50g All purpse flour
- 30g Bread flour
- 20g Whole wheat flour
- 100g Water
Ingrédients pour nourrir le levain
- 50g All purpose flour
- 30g Bread flour
- 20% Whole wheat
- 100g Water
- 25g Starter
1
Take out of fridge, mix, put in tall glass container with rubber band marking level, place coffee filter on top, and place in proofing box till bubbly and doubled in size
50g All purpose flour
30g Bread flour
20% Whole wheat
100g Water
25g Starter
Méthode de travail
1
All Purpose Flour, Bread Four, Whole Wheat Four and Water . I discarded all but 25 gm and fed everyday for two months, until my starter reliably bubbled and doubled in size.
50g All purpse flour
30g Bread flour
20g Whole wheat flour
100g Water