Âge
3Ans
Couleur
Pays d'origine Pays-Bas
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Percy
Depuis 2021
Some years ago I was inspired by sourdough baking, but let it rest. Last year I picked-up my hobby. My main inspiration comes from Proof bread, Sourdough Sophia, the bread code. And recently also Karl
Caractéristiques
It's a relative new starter, few months old. It struggles still a bit to double in size after refreshing and keeping it at 27C. Percy remains having the same volume for the first 3 to 4 hours, afterwards it starts to grow and in about 6 hours it has grown about 80%. She gives a honey'ish taste to my bread, although no honey was used in the starter.
Goût et saveur
Recette
Ingrédients de base
- 50% Plain flour
- 50% Water
Ingrédients pour nourrir le levain
- 33% Water
- 33% Flour
- 33% Starter
1
This is a plain white liquid starter. I store my base "mother" starter in the fridge. When baking I take 10 grams and refresh with 1:1:1 ratio and leave it @27C for about 6 hours. Then I refresh again 1:2:2 so my 30 gram starter with 60 gram water and 60 gram flour. This again for 6 hours @27degr. Store overnight in the fridge and in the morning use it to create my dough.
33% Water
33% Flour
33% Starter
Méthode de travail
1
This is a liquid starter 100%.
I feed it with plain flour from the local mill and water from the tap.
50% Plain flour
50% Water
Result
Bread
