Età
7Anni
Colore
Paese di origine India
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
The Indian Joe
dal 2017
The idea of dry yeast did not go very well, the balance of water temp to activate never worked for me. Fresh yeast worked well, however I find them only in quantities of 500g, and it doesn't store very well. Sourdough allows me to cultivate the wild yeast in proportions I need, when I need it !
Caratteristiche
Peaks in about 6 hours, holds the peak for many hours after. Isn't too sour, bread survives even when overproofed :)
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
- 20% Starter
- 100% All purpose flour
- 80% Water
1
Starter:Flour:Water in parts 1:5:4 Feeding schedule is for about 2-3 days when I'm baking. If I'm aiming for a large amount of levian I feed it in 12h.
Normal practice is I maintain 4g Starter+20g Flour+16g water in a tiny jar.
Otherwise it is fed once a week and stored in the refrigerator.
---80% Hydration---
20% Starter
100% All purpose flour
80% Water
Metodo di lavorazione
1
From a dried starter shared generously by Mark Gunderman, a starer he calls 'Joe'. He told me it's a 300 year old starter from Italy.
Mixed the dried starter with water to form a very thick paste. The starter was active in 24 hours, and followed the feeding routine after this.