Età
14Anni
Colore
Paese di origine Paesi Bassi
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
greek yogurt
dal 2010
Looking for a new challange, trying to understand what all the mystery was about, and finding out it is so easy.
Caratteristiche
The starter is just like me. Sometimes concentrated and very precise, sometimes tired and sloppy. However the starter always works well when making bread, and I've never found any errors in my bread regarding inconsequent feeding schemes or the like.
Sapore e aroma
Ricetta
Ingredienti di partenza
- % Rye flour
Ingredienti per il rinfresco
1
At first I was very autistic about my starter, but no we became big friends. Sometimes I see my friends a lot, sometimes I don't see them for a week or two. Same with my starter. When on holiday the starter stays in the fridge for over a month sometimes. I get it alive and bubbly in a few refreshments without problems
Metodo di lavorazione
1
I use freshly milled whole rye flour to start my sourdough process en gradually start adding french T65 flour to it during the first week. I keep it on my kitchen boiler where it is about 30 degrees. I keep it @ 100% hydratation. Liquid is just normal tapwater.
% Rye flour
Result
bread
Just bread made with whatever flour I get my hands on. Wheat, wholewheat, rye, einkorn
Commenti
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