Wheat Starter recipe

Wheat Starter

Commerce, Stati Uniti d'America
Mostra sulla mappa
Stampa
Lievito madre perfetto

Età

10Anni
Colore

Paese di origine Stati Uniti d'America

Taste
& Flavour

Asia
Australia
Albania
Africa
Europa
Nord America
Sud America

nel mondo

  • 3005 lieviti madre
  • 112 paesi
  • 2502 città

Miscela

64%
36%
Liquido Farina Altro
Wheat Starter

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca

dal 2014

I became interested in the idea of a wild yeast starter after talking to my brother in law about his bread baking experiences.

Caratteristiche

This is a liquid levain. I find it much easier to use then stiff dough starters. The Whole Wheat Flour really seems to help it stay active. I only bake 1 - 2 times a week. I have to bring it out of the fridge and to room temperature and refresh it 1 - 2 times each 12 - 24 hours to get it really active before preparing to bake. I haven't had a lot of success with all white flour starters.

Sapore e aroma

Wheat Starter top shot
Wheat Starter jar shot
Wheat Starter front shot
Wheat Starter rising shot

Ricetta

Ingredienti di partenza

  • 160g Water
  • 25g Ap, unbleached
  • 25g Rye
  • 65g Spring water
  • 50g Ap
  • 65g Spring water
  • 50g Ap flour
  • 65g Spring water
  • 50g Ap

Ingredienti per il rinfresco

  • 50g Starter
  • 60g Water
  • 30g Whole wheat
  • 30g Bread flour
1
Set clean jar on scale. Measure starter into jar.
50g Starter
2
Add tap water
60g Water
3
Add freshly ground whole wheat flour
30g Whole wheat
4
Add Bread flour. To get a weak starter going, cover loosely with jar lid and allow to sit on counter at about 75 degrees F for 12 hours. Refresh again every 12 hours or store in fridge. If refreshing from fridge to make bread, allow to come to room temperature before feeding. If used regularly and active, you can feed it just 6-8 hours before making bread. Store extra in fridge.
30g Bread flour

Metodo di lavorazione

1
Day 1 Mix 160 g bottle spring water, 25 g Unbleached AP flour, and 25 g Rye Flour. Cover for 24 hours. Stirring every 8 hours to introduce Oxygen.
160g Water 25g Ap, unbleached 25g Rye
2
Day 2 Mix in 65 g tepid Spring Water and 50 g Unbleached AP flour. Stir until smooth. cover and stir every 8 hours.
65g Spring water 50g Ap
3
Day 3 Repeat day 2.
65g Spring water 50g Ap flour
4
Day 4 - 10 Repeat steps above until you have an active bubbly starter.
65g Spring water 50g Ap

Result

Variety of Products

I have made Pizza crust, pancakes, Whole Wheat Crackers, Pretzels, croissants, muffins and several types of bread.
Wheat Starter Variety of Products first overview
Wheat Starter Variety of Products second overview
Wheat Starter Variety of Products first slice
Wheat Starter Variety of Products second slice

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca

Commenti