Age
5Years
Color
Country of origin United States
Taste
& Flavour
Mixture
50%
50%
Liquid
Flour
Other
Krumm
Since 2019
Luke and Kayla decided to try sourdough baking after choosing to retire their bread machine. They signed up for an artisan baking course, cultured Krumm while attending, and have maintained him since.
Characteristics
Krumm is a fairly aggressive starter. He doubles in 3-4 hours and peaks a little before 5 hours. A smaller feeding or activation ratio should be used to meet a 6-hour recipe requirement. Krumm has a delicious odor of ripe pears, looks like tiny honeycombs, and feels like sticky silly putty.
Taste & flavour
Recipe
Starting ingredients
- 50% Spring water
- 25% White wheat flour
- 25% All-purpose flour
Feeding ingredients
- 50% Distilled and enriched water
- 25% White wheat flour
- 25% All-purpose flour
1
Krumm is kept in the fridge for storage and used to make a leaven during feeds. He's given at least 12 hours to warm up prior, and 4 hours to activate after each feed, then back in the cold.
Krumm gets fed with a ratio of 1-2-2 unless other circumstances arise. When maintaining, this looks like 30g of starter (rest is discarded and made into a leaven or Krumm Kake), 60g water, 60g mixed flour.
50% Distilled and enriched water
25% White wheat flour
25% All-purpose flour
Working method
1
Krumm (named after the gooey and assumed sour-smelling monster from Nickelodeon's Aaahh! Real Monsters ['94]) is a slow-cultured starter who was created and fed using the baker's ratio. Culturing started with 50g of water and 50g of an even distribution of the flour and feedings once a day. After about 4 days, feeds increased to twice a day with 60g - 60g until he stabilized.
50% Spring water
25% White wheat flour
25% All-purpose flour
Result
Krumm Kake
A flatbread made with discarded sourdough, make by feeding, mixing with savory spices and pan-frying in olive oil.