I took a class with Vanessa of Riviera Bakery in Santa Barbara in 2019. I had always wanted to try sourdough baking, but had never kept a starter alive. Vanessa did an AMAZING job of demystifying sourdough baking. She gave me the courage to try again and I was hooked.. During the early days of the pandemic, I was the neighborhood's "Fairy Doughmother", sharing my starter, Critter, with neighbors

특징

Thing 2 is fairly young and is milder-flavored than my previous starter, Critter. My husband doesn't care for commercial sourdoughs, but he likes bread made with Thing 2.

점도

맛과 풍미

레시피

시작하는 원료

25g Flour
15g Water

먹이재료

Once Thing 2 has been fed, then I let them sit out for a while. Thing 2 really likes the top of my right hand book case in the living room. My original starter, Critter, was much more easygoing. But Thing 2 has more intellectual tastes. They sit on the bookcase for about 6 hours.

작업방식

Once a week I take Thing 2 out of the fridge, let it return to room temperature, then add ~25 grams of flour and mix with about 15 grams of water.

25g Flour 15g Water

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