Levain parfait
Âge
8Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Pearl White
Depuis 2016
Taste and texture
Caractéristiques
Silky White with a mild tangy and fruity flavor.
Goût et saveur
Recette
Ingrédients de base
- 50g Bread flour
- 50g Water
Ingrédients pour nourrir le levain
- 50g Bread flour
- 50g Water
1
"Pearl White" gets fed after being used for each baking then lives in the refrigerator. To refresh for next baking, it's removed from the refrigerator to let it come up to room temperature and fed with 1:1 water:flour ratio to keep it at 100% hydration.
50g Bread flour
50g Water
Méthode de travail
1
It's my first starter after many researchs on the internet; made in September 2016. Mix 50g flour + 50g water and let it sit at room temperature for 24 hours. Next day, discard half of the starter; add 50g flour + 50g water and let it sit at room temperature for 24 hours. Repeat this process for 14 days. I used King Arthur's bread flour and bottle spring water.
50g Bread flour
50g Water
Result
Breads & Buns
Finished products including loaves, croissants, and various Chinese steamed buns.
