Idade
5anos
Cor
País de origem Países Baixos
Taste
& Flavour
Mistura
45%
46%
9%
Líquido
Farinha
Outro
Suzy
desde 2019
I wanted to go back to traditional bread baking, incorporating more fermented foods in my family’s diet and being in control of the extra nutrients and health beneficial foods, and because it involves science.
Características
It is still quite young and I am still trying to figure out how to use it to it’s full capacity but for now i’ve Created some delicious a little flat breads that taste slightly acetic but amazing!
Sabor
Receita
Ingredientes iniciais
- 10g Starter
- 50g Water
- 50g Wheat flour
Ingredientes para alimentar
1
Take it out of the fridge, taking off how much I need for baking. I leave the remaining in the jar open on the counter until I am done with my mix for baking.
The I add a feeding 1:5:5 mix until incorporated and put it in the fridge when I don’t plan on baking the next day other wise I leave it in a dark spot next to the fridge overnight.
Método de trabalho
1
I try to alternate feeding my starter with white flour and wheat flour and whole wheat flour.
Up till now it has purely been a liquid starter.
I feed my starter usually 1:5:5 depending on how much I need for baking
10g Starter
50g Water
50g Wheat flour
2