Âge
34Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Willy's Ole Starter
Depuis 1990
Read an article on sourdough bread baking in San Francisco and started researching and making sourdough breads.
Caractéristiques
Definitely a sour, yeasty white bread with maybe a hint of acetic acid in its flavor. Generally a good, active rise with
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
If not used, the starter is taken out of the refrigerator every 3 to 4 months and reactivated by following the above steps.
Méthode de travail
1
Remove sourdough starter from refrigerator and let set at room temperature for 8-12hours.
2
Add equal amounts of sourdough starter to water and flour. Example; about 200g of starter, to 200g of flour, and 200g of water. I typically use RO water.
3
Repeat above util the starter is active and you have sufficient quantity.