Età
4Anni
Colore
Paese di origine Belgio
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Doughmicron
dal 2020
The omicron wave - a bit behind the fad of baking lockdown bread but I wanted something to experiment with. I am formerly a lab scientist (molecular biologist) and started a computer job, so was missing having something to grow and play with.
Caratteristiche
It’s a very easy going starter, unconcerned about what it eats or how warm it is. It takes life day by day. Zen.
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
1
I feed it once or twice a day or sometimes stick it in the fridge for a few days if I’m not going to be able to bake. My starter just lives at whatever temperature my kitchen happens to be at for the rest.
Metodo di lavorazione
1
I’m not a fussy purist with my starter. It gets fed whatever flour I’m making my bread with; wheat, spelt, rye, Kamut, emmer, einkorn… cheap from the grocery store or fresh milled organic…