Âge
8Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Tallulah
Depuis 2016
I have wanted to make sourdough bread for several years. I have retired now, and thought I would give it a try!
Caractéristiques
I haven't been baking with it long, but it does not seem to be too sour. It doubles and even triples nicely within about 8 hours.
Goût et saveur
Recette
Ingrédients de base
- 5g Whole wheat flour
- 55g All purpose flour
- 60g Filtered water
Ingrédients pour nourrir le levain
- 6g Whole wheat flour
- 54g All purpose flour
- 60g Filtered water
1
Discard all but about 30 grams of starter. I feed with 6 grams of whole wheat and 54 grams of all purpose flour and 60 grams of filtered water
6g Whole wheat flour
54g All purpose flour
60g Filtered water
Méthode de travail
1
I keep approximately 20 grams of starter, discard the rest and feed once a week if not baking. Starter is stored in the refrigerator.
5g Whole wheat flour
55g All purpose flour
60g Filtered water
Result
Bread
I have tried several things. Pizza, english muffins, crumpets. Nothing so exciting that I have taken pictures of them.
