Età
34Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Willy's Ole Starter
dal 1990
Read an article on sourdough bread baking in San Francisco and started researching and making sourdough breads.
Caratteristiche
Definitely a sour, yeasty white bread with maybe a hint of acetic acid in its flavor. Generally a good, active rise with
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
1
If not used, the starter is taken out of the refrigerator every 3 to 4 months and reactivated by following the above steps.
Metodo di lavorazione
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.