Dough Diddley recipe

Dough Diddley

Fair Oaks, United States

혼합물

Unknown
액체(리퀴드) 밀가루 기타
Dough Diddley

Preserve your sourdough for the future

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2015 이후

Love the taste of sourdough bread, and finally had time to start getting back into bread after 4th retirement

특징

It is a starter that I made using Teresa Greenway's method outlined in her class. It is about 6 months old, seems to rejuvinate itself even under extremely neglectful conditions. Gives a nice tang and quite effective as a substitute for commercial yeast. All of my work is a work of love, but not perfected yet. Still working on shaping techniques for my bread.

맛과 풍미

Dough Diddley top shot
Dough Diddley jar shot
Dough Diddley front shot
Dough Diddley rising shot

레시피

시작하는 원료

먹이재료

1
Feeding twice weekly when I remember

작업방식

1
Following Teresa Greenway's recipe on Udemy Website, and additionally another starter using Richard Miscovich's method from Crafsty.com.
2
Over a period of about a week, I feed according to instructions in recipes, and have about 4 different starters. King Arthur, SF Sourdough, Rye, wholewheat. Dough Diddley is the one I maintain from the Greenway course. I grind my own flour with a very old stone wheel grinder.

Result

Pizza, Break, Pancakes

Pizza is the 2nd most used recipe for our sourdough starter. Can't be beat. Pancakes when grandsons requests
Dough Diddley Pizza, Break, Pancakes second overview
Dough Diddley Pizza, Break, Pancakes first slice
Dough Diddley Pizza, Break, Pancakes second slice

Preserve your sourdough for the future

Create your own Explore sourdough library

의견

I don't bake but once every other week, but the taste of my bread is vastly improved when I bypass commerdcial yeast. I previously said I neglect my starter, but it always springs back once I nurture it.