Lievito madre perfetto
Età
13Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
33%
33%
33%
Liquido
Farina
Altro
Baby's Bread
dal 2011
A friend posted on Facebook a photo of a bread that she had baked. She recommended Silverton's book.After some reading, some research on the internet, and viewing some YouTube videos I set out on my bread making journey.
Caratteristiche
I made it 5 years ago. I feed it organic bread flour.It is very active and adaptive - it has sat dormant in cooler for months at a time & after a few feedings it is ready to use. I use it as a base to build rye & wheat starters.I keep it as 60% & 100% as well as dehydrated.It is very active & happy.I feed it often so that it is not too sour.It rises a large variety of breads.It is happy & loved.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100% Flour
- 100% Filtered water
- 100% Starter
Ingredienti per il rinfresco
- 100% Flour
- 100% Filtered water
- 100% Starter
1
I give my starter a feeding or two before using it. I check to see that it is active. If I am unsure then I do the "float test." I typically do a 1:1:1 ratio if I want to use it within 4-6 hours; if I want to use the starter later than I use only 20-30% starter.
100% Flour
100% Filtered water
100% Starter
Metodo di lavorazione
1
I add the water to the starter and mix it until starter is distributed evenly. I then add the flour and stir it to combine, leaving not dry flour.
100% Flour
100% Filtered water
100% Starter
Result
Breads
Roasted garlic & fresh rosemary; roasted beets; chocolate cinnamon; wholewheat
flat bread
topped with zatar and vegetables; biyalis
Commenti
I keep my starter at 100% and adapt it according to what I'll be making - I either keep it at 100% hydration, make it stiffer with lower hydration, or more liquid with a higher hydration. I also convert it using different flours.
The starter pictured above was just fed with organic whole rye flour.