Âge
8Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Wally Wheat
Depuis 2017
Been making sourdough for over 35 years. This starter was created after moving from Seattle to Ohio for a job transfer.
Caractéristiques
Nutty, sour and rich. Slow growing, but worth the wait. I named it after a friend in Cincinnati who absolutely hates sandwiches and won't eat one - but will eat an entire loaf of artisanal bread on one sitting.
Goût et saveur
Recette
Ingrédients de base
- .5Cup Whole wheat
- .5Cup Water
Ingrédients pour nourrir le levain
1
Pour off half, replace with equal parts whole wheat flour and water. It's a slow grower, but nice and sour. It took about 14 days for Wally to ripen.
Méthode de travail
1
Mixed equal parts water and whole wheat flour in à mason jar. Then I waited... and waited... and waited. He was a slow starter. My problem child.
.5Cup Whole wheat
.5Cup Water
Result
Wheat, Rye & Einkorn Cocktail Loaf
Hosting a cocktail party, so baked in a medium loaf pan. Delicious, good texture.
Whole Wheat Sourdough Naan
Tangy, tender, naan with good-size air pockets. Perfect for dipping in soups or curries, flexible enough for gyros
