Miscela
dal 1918
Sourdough has always been an Alaskan family tradition. Alaskan Kaihanu D.P. was named in Blenheim, New Zealand in 2014. Kaihanu means "to wander" in Maori and the D.P. stands for Don Partridge who gave the starter to my parents in 1974 in Alaska where we cooked with it in a log cabin my parents built. It was his grandmother's brother's starter used during the Alaska gold rush of the 1890s.
Caratteristiche
Because I travel with my sourdough to different countries, it goes through a lot of changes. From liquid to dry, back to liquid. Or small amounts to larger amounts. Often when first "waking it up" from travel, it is sluggish with bubbles. But once it gets going it is strong stuff. Depending on the flour and environment, it can be sweet or very sour.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 1Cup Starter
Ingredienti per il rinfresco
- 2tbsp Flour
- 2.5tbsp Water
- 2Cup Flour
- 2.5Cup Water
Commenti
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