Âge
inconnue
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Simpson Sourdough
Depuis Unknown
This starter was created in the 1800s in California and has been in the Simpson family since then. I got it from my friend Morgan Simpson and have been teaching her to make things like pizza dough, bread, crackers, and English muffins. She grew up using it only for pancakes. I started using sourdough after moving to Alaska in 2006. I love this connection to the past instead of yeast from a store
Caractéristiques
This sourdough is so active and so forgiving. It always starts bubbling within minutes. It has a mild flavor and gives bread a lot of rise and chewy texture. It has been in the Simpson family since the 1850s in California but now it lives in Alaska.
Goût et saveur
Recette
Ingrédients de base
- 50% Warm water
- 50% Bread flour
Ingrédients pour nourrir le levain
- 50% Water
- 50% Flour
1
Remove starter from refridgerator
2
Add 1 cup warm tap water and 1 cup bread flour (I've split up my starter and fed batches with other flours and had great results) that I got from Costco
50% Water
50% Flour
3
Leave covered with a towel on counter overnight or for 8-12 hours
Méthode de travail
1
I am currently feeding my sourdough with water and bread flour from Costco. In the past I have had multiple starters (from the same initial starter) with whole wheat, all purpose, and semolina.
Usually I feed it 50% water and 50% flour, but every few feedings, I give it more like 40% water and 60% flour.
50% Warm water
50% Bread flour
Result
Bread
Pizza
