Возраст
14года
цвет
Страна происхождения Соединённые Штаты
Taste
& Flavour
Смесь
50%
50%
жидкость
муку
Другой
Audrey III
С 2010
Trained chef who started baking about 15 years ago. Had other starters in the past but created this one in my specific area in 2010, when I started in on restoration of the building which is now my restaurant.
Характеристики
She's super healthy and predictable. The challenge with my space is that I do not have a climate controlled kitchen so I am very much a5 the whims of mother nature. I watch the weather and take note on how the starter responds based on temp and humidity and make alterations accordingly. She has a slight tang, not too acidic and allows the taste of wheat to come through.
Вкус и аромат
Рецептура
Ингредиенты для стартера
- 100% Flour
- 100% Water
Ингредиенты для обновления
1
I feed once a day as I make the next days pizza dough the day before hand. I feed early in the morning so that she's properly activated before mixing that afternoon.
With my previous day's remnant I add equal parts flour and water to keep at 1:1. It works for me and makes my math easy when it comes to scaling my formula.
Once mixed it's transferred to a new clean tub for fermentation
Метод работы
1
Cairnspring Mills T65
Cairnspring Mills 1109
100% Flour
2
Tepid water.
Our water is glacier fed out here and is clean and untreated. So fortunate to have it at my disposal.
100% Water
Result
Pizza
I make a naturally leavened Neapolitan style pizza.
