Età
7Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
67%
33%
Liquido
Farina
Altro
Adaline
dal 2017
Bread baking journey, healthy ingredients. Was already milling my own flour. Sourdough was the next step to health.
Caratteristiche
I have 3. 2 are named after my parents: Adaline and Gladstone. 1 is named after the baker who taught me about yeast water, Pablo. They love their yeast water. Without it, they sometimes take a siesta.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 1oz Whole wheat flour
- 2oz Unsweetened pineapple juice
- 1oz Whole wheat flour
- 2oz Unsweetened pineaj
- 2oz Whole wheat flour
- 1oz Filtered water
- 50g Base starter
- 50g Filtered water
- 25g All purpose flour
- 25g Whole wheat flour
Ingredienti per il rinfresco
- 50g Seed starter
- 50g Organic all purpose flour
- 50g Organic or fresh milled whole wheat flour
- 75g Filtered water
- 25g Yeast water (date or other fruit based)
1
I retain about 50-80g seed starter, add 120 flour and 120 water/yeast water and let sit overnight usually until doubled and active for baking. For general feedings, I add the flour and water, including a little yeast water, let sit on counter until somewhat active and place back in fridge until next week. not exact with the mix of flours and waters. But I do make sure the total added 1:1
50g Seed starter
50g Organic all purpose flour
50g Organic or fresh milled whole wheat flour
75g Filtered water
25g Yeast water (date or other fruit based)
Metodo di lavorazione
1
Original seed culture: Mix unsweetened pineapple juice, flour in large mason jar. Stir together well. Cover with plastic wrap and then lightly screw on screw top lid only. Leave at room temp, at least 74f. Stir with wet spoon 2times per day.
1oz Whole wheat flour
2oz Unsweetened pineapple juice
2
Bubbles should start showing up in about 36 hours. After 48 hours, add flour and pineapple juice. Stir well. Recover and leave at room temp again stirring with wet spoon 2x per day.
1oz Whole wheat flour
2oz Unsweetened pineaj
3
Should be foamy in 1-4 days, this is seed culture When it is foamy, in another jar, add flour and water . Stir well and add seed culture. Cover per usual and continue to stir 2x per day.
2oz Whole wheat flour
1oz Filtered water
4
Start a discard and feed process repeatedly until you feel/smell the starter is pleasantly yeasty and active. Discard enough starter so that you have 50g. Add 1:1:1 flour and filtered water. At this stage I started mixing 50:50,all purpose white, and wheat flours 25g each). I also switched to the more common grams!
50g Base starter
50g Filtered water
25g All purpose flour
25g Whole wheat flour
5
Keep in refrigerator and feed every week or so using discard and feeding as before. As my starter got older, I used less seed starter ( which is still 100% hydration ) and added equal grams mixed flours and filtered water. After feeding I normally leave it on the counter and wait for it to start to become active before putting it back in refrigerator .
Result
Van Gogh Starry Night
The apricot slices in the beautiful blue dough reminds me of Van Gogh's painting
Whole wheat
Mixture of freshly milled grains and organic bread flour
100% Whole wheat
Commenti
Thank you for the opportunity to participate in this venture.
Enjoying the journey and learning from others