Lievito madre perfetto
Età
8Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
100%
Liquido
Farina
Altro
Pearl White
dal 2016
Taste and texture
Caratteristiche
Silky White with a mild tangy and fruity flavor.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50g Bread flour
- 50g Water
Ingredienti per il rinfresco
- 50g Bread flour
- 50g Water
1
"Pearl White" gets fed after being used for each baking then lives in the refrigerator. To refresh for next baking, it's removed from the refrigerator to let it come up to room temperature and fed with 1:1 water:flour ratio to keep it at 100% hydration.
50g Bread flour
50g Water
Metodo di lavorazione
1
It's my first starter after many researchs on the internet; made in September 2016. Mix 50g flour + 50g water and let it sit at room temperature for 24 hours. Next day, discard half of the starter; add 50g flour + 50g water and let it sit at room temperature for 24 hours. Repeat this process for 14 days. I used King Arthur's bread flour and bottle spring water.
50g Bread flour
50g Water
Result
Breads & Buns
Finished products including loaves, croissants, and various Chinese steamed buns.
