Età
10Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
48%
47%
4%
Liquido
Farina
Altro
blondie
dal 2014
flavor!
Caratteristiche
mild grainy profile when fed twice a day, which is how I feed the starter when planning to bake.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100% Flour
- 100% Water
- 10% Starter
Ingredienti per il rinfresco
1
For days when I will not be baking but want to keep the sourdough at room temperature, I remove all but 2 grams of starter from the jar, add the room temp water (about 75 degrees) and then add the flour blend. Combine thoroughly and leave at room temperature, covered well but not super tight.
Metodo di lavorazione
1
the flour for feeding my starter is 50% hard white wheat, freshly milled weekly and 50% bread flour from a mill in Oregon, so it's a wheat from the west. I blend these two flours together.
100% Flour
100% Water
10% Starter
Result
bread
pancakes
crisp breads