Età
12Anni
Colore
Paese di origine Australia
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Philomena
dal 2012
I've always loved baking with yeast, and it seemed that baking with sourdough was the logical next step. Now I'm discovering that there is so much more to sourdough baking than just bread, and loving it!
Caratteristiche
honestly, Philomena is a bit sluggish and seems to need a rye flour boost every few months. As it's coming in to warmer weather here, I'm thinking of starting another one to see if it will be any faster.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Bakers flour
- 50% Water
Ingredienti per il rinfresco
- % Bakers flour
1
Remove and discard some of the starter if necessary, then feed with equal quantities of bakers flour and cooled, boiled water to make the total weight up to around 200g or 300g depending on what I'm planning to bake. Ferment at room temperature overnight
% Bakers flour
Metodo di lavorazione
1
Philomena is a white starter that I grew in my kitchen in Adelaide, Australia 4 years ago. Just bakers flour and water
50% Bakers flour
50% Water
Result
waffles, biscuits, tortillas, croissants, pancakes, cakes,
Just about every baked good that uses yeast or baking powder can be made with sourdough, & I've had a go at most !