Âge
7Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
30%
40%
30%
Liquide
Farine
Autres
Timothy's Starter
Depuis 2017
Seld motivated.
Caractéristiques
Technically, it wants to be fed more than once a day. By the time I refresh the starter, it will be way past its peak. My starter is very active.
Goût et saveur
Recette
Ingrédients de base
- 50% Dark rye flour
- 50% Whole wheat flour
- 75% Pineapple juice
- 75% Filterd water
Ingrédients pour nourrir le levain
- 50% Dark rye flour
- 50% Whole wheat flour
- 100% Water
1
I keep my starter at 75F-80F or 25C-26C.
I refresh my starter roughly every 24 hours.
Because I don't have time to refresh it often, I usually discard (or use) all but a teaspoon. Another way is to empty the starter from your vessel and just use the residual starter that's left.
While I begin my starter at 150% hydration, all refreshments are only at 100%, and I only use water.
50% Dark rye flour
50% Whole wheat flour
100% Water
Méthode de travail
1
Hydration 150% to start, then 100% to maintain.
I use a 50/50 mix of pineapple juice and Filtered water.
I use a 50/50 mix of Dark Rye or Pumpernickel Flour and Whole Wheat Flour.
I typically use Bob's Red Mill or King Arthur Flour.
50% Dark rye flour
50% Whole wheat flour
75% Pineapple juice
75% Filterd water