나이
6년
색
원산지 Canada
맛과 풍미
혼합물
Unknown
액체(리퀴드)
밀가루
기타
Brunhilde
2018 이후
We wanted to start making our own bread and thought it would be fun to try fermenting and baking our own sourdough. We bake at least 1 big loaf per week. Sometimes we also use the starter to make biscuits, muffins, pancakes and even cookies!
특징
Nice yeasty smell, slightly sour but warm with notes of cereal. Depending on time of day can also notice fruity notes and some very slight hints of cheese.
맛과 풍미
레시피
시작하는 원료
- Cup Unbleached, no additive, whole wheat flour
- _none Water
먹이재료
1
1/16th - 1/4 cup of whole wheat flour every 24 hours, with ~1/16th - 1/4 cup filtered water, still to make sure it is fully incorporated. Re-cover with tea towel.
작업방식
1
Start with 1 cup unbleached, no additive Canadian Whole Wheat flour.
Cup Unbleached, no additive, whole wheat flour
2
Add filtered water until just before a complete slurry is achieved. Consistency is like paste.
_none Water
3
Let sit in bowl with a tea towel cover, on counter away from drafts or direct sunlight for 3-4 days until bubbles start to form and yeasty/bready smell begins to develop.
4
Continue feeding 1/16th cup of whole wheat flour every 24 hours, with 1/4 cup filtered water, still to make sure it is fully incorporated.
Result
Whole Wheat Bread
Whole Wheat Atta Flour Loaf
During the first wave of CV19 we ran out of regular flour in stores in Alberta...so we used Atta!
Chapati
Indian style Chapati