Âge
12Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Peter
Depuis 2012
Caractéristiques
I've never used any other starter, so it is hard to compare. It doubles in 6-8 hours, usually fairly aggressive I suppose. My methods usually yield stronger acetic acid notes than lactic, but this is probably due to room temp fermentation. Long slow ferments in the fridge for up toe 5 days yield stronger lactic acid notes.
Goût et saveur
Recette
Ingrédients de base
- 100% Red wheat flour
- 100% Tap water
Ingrédients pour nourrir le levain
1
Take it out of the fridge, add 20-30gr of original to 75gr each flour and water. Let sit at room temp until doubled and then return 20-30gr to the fridge and use the rest for baking.
Méthode de travail
1
Initially started with a mixture of flours and liquid from an active kombucha culture I was keeping. It has since transformed from mixtures of white and rye flour, to 100% einkorn flour. It has been kept dry, at 60 or 70% hydration, and wet up to 100% hydration. It doubles quickly, within 6-8hrs at room temp.
100% Red wheat flour
100% Tap water
2
Previously I have fed it at 3-4hr intervals straight out of the fridge, starting with 15-30gr and doubling the volume up to the amount I need, plus 15-30gr to store for future use. I currently skip this, and add the starter from the fridge a 100% hydration mix of flour and water in the volume of starter I need, usually 150gr. This keeps me from having to discard starter.
Result
Whole wheat bread