Età
9Anni
Colore
Paese di origine El Salvador
Taste
& Flavour
Miscela
40%
40%
20%
Liquido
Farina
Altro
Fénix
dal 2015
I needed a place to expend creative energy. I found baking sourdough to be a thoroughly rewarding challenge. Every loaf of bread is a new journey.
Caratteristiche
My sourdough loves to be topped with cheese cloth and likes to be at 100% hydration. It bubbles and rises up to its peak just before feeding time. I like to give Fénix a stir before feeding because it causes an effervescent reaction.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 75g Masa madre
- 150g Water
- 150g Flour
Ingredienti per il rinfresco
1
Metodo di lavorazione
1
In my kitchen, we refer to the starter as the "masa madre". Take 75g of your masa madre and drop it into a clean,tall, plastic, pint container.
75g Masa madre
2
Add 150g of 80F water to the masa madre and mix well. Use the masa abuela (a.k.a. discard starter) for tortillas, waffles, pancakes, baked goods, etc. I store my discard starter in the refer.
150g Water
3
Add 75g of whole wheat flour and 75g of white flour to the mix. Stir until well incorporated.
150g Flour
4
Leave starter in cool, draft free place and feed 2x a day. Also, you can store it in the refer and feed once a day.