I love the science behind baking and I really love the science and art behind sourdough. The unique flavor each starter gains from its environment, and caretaker.

특징

My sourdough starter has been passed down from generation to generation starting in the late 1800 's Klondike Gold Rush. Much like Savant's ancestors, she is strong and resilient. She can be left in the fridge and neglected for many months and be bubbly and vigorous within two feedings. Savant prefers to be fed every two weeks that is her sweet spot. She has a sweet delicate floral scent

점도

맛과 풍미

레시피

시작하는 원료

먹이재료

g 113
113g Glacier water
113g Wheat

I take 113 grams of Savant and put her in a nice clean glass jar

g 113

I then add 113 grams fresh Alaskan glacier water

113g Glacier water

Add 113 grams freshly milled Alaskan wheat from local wheat berries

113g Wheat

작업방식

Result

Sourdough PIzza

Spruce Tip Salt Sourdough Crackers

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