Âge
6Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
63%
36%
Liquide
Farine
Autres
Seymour
Depuis 2018
I started out with "Artisan Bread in Five Minutes a Day," but I found that it had very little taste for me. I was intrigued by the possibilities of sourdough, whole wheat, and rye.
Caractéristiques
-Lactic sour -From mild to sharp acetic sour -Savory roasted flavor -Cheesy, Cheddar-like flavor with especially long-fermented final doughs
Goût et saveur
Recette
Ingrédients de base
- 100% Freshly milled hard white wheat
- 95% Plain full-fat yogurt
- 78% Whole milk
Ingrédients pour nourrir le levain
- 100% White or whole wheat flour
- 100% Water
- % Flour
1
If it's been in the fridge for 2-7 days, feed (build) the starter at least once, 8-12 hours before using. If it's been more like 2-3 weeks, give the starter 2-3 feedings, 8-12 hours apart, before use. Try to build only a little more levain than you need for this bake. You really only need a tablespoon to seed the next batch.
100% White or whole wheat flour
100% Water
2
Sometimes, after a mix or a bake, when my bench is covered in flour and dough scrapings, I take those leftovers and put them into the starter. I don't enjoy wasting things.
% Flour
Méthode de travail
1
The week the starter was born, I fed it every day and stirred it twice a day: 1/2 cup flour, 1/4 cup yogurt, and 1/4 cup milk. I calculated the percentages here based on weight, but I wasn't weighing it originally. The flour was milled at my mother's house 175 miles away, so it wasn't that freshly milled, but fresh enough to take advantage of the unique microbiota of the wheat.
100% Freshly milled hard white wheat
95% Plain full-fat yogurt
78% Whole milk