Età
12Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
75%
25%
Liquido
Farina
Altro
Champa
dal 2013
I enjoy that there are many layers to sourdough baking. I enjoy the mad scientist aspect. Right now, I am experimenting with fermenting fruit and flowers.
Caratteristiche
I enjoy the floral scent from the sourdough. It is very mild and does not have much of a tang. I am not very careful about being consistent with my feedings. Sometimes I use magnolia and fruit water in the mother starter. I bake about 2 loaves a week. Fremont, CA is south of SF.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 200g Rye
- 200g Bread flour
- 400g Water
Ingredienti per il rinfresco
- 50g Bread flour
- 50g Water
1
Discard all but 100 gr
Add 50gr bread flour
Add 50gr water or yeast water
50g Bread flour
50g Water
Metodo di lavorazione
1
rye 200gr
bread flour 200gr
water 400gr
200g Rye
200g Bread flour
400g Water
Result
Champa
Kimchi pancake, onion Chinese pancake, sweetbreads, milk bread, crackers, pancakes, cheese bread, brioche
Tartine country
Commenti
Sometimes alternatively mixed with yeast waters. I am south of SF. I wonder if that makes a difference. :D
Sometimes mixed with only bread flour. Sometimes 50/50 bread flour/ rye to water. sometimes spelt added.