Âge
inconnue
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Savant
Depuis Unknown
I love the science behind baking and I really love the science and art behind sourdough. The unique flavor each starter gains from its environment, and caretaker.
Caractéristiques
My sourdough starter has been passed down from generation to generation starting in the late 1800 's Klondike Gold Rush. Much like Savant's ancestors, she is strong and resilient. She can be left in the fridge and neglected for many months and be bubbly and vigorous within two feedings. Savant prefers to be fed every two weeks that is her sweet spot. She has a sweet delicate floral scent
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
- g 113
- 113g Glacier water
- 113g Wheat
1
I take 113 grams of Savant and put her in a nice clean glass jar
g 113
2
I then add 113 grams fresh Alaskan glacier water
113g Glacier water
3
Add 113 grams freshly milled Alaskan wheat from local wheat berries
113g Wheat
Méthode de travail
1