Age
7Years
Color
Country of origin France
Taste
& Flavour
Mixture
50%
50%
Liquid
Flour
Other
Hubert
Since 2017
I've been baking sourdough for over 30 years, and have decided to try starters from around the world. This was an experiment that was successful!
Characteristics
It's quite pungent. I'm happy to report that the rotten cheese/vomit smell dissipated after becoming fully active. It now smells fruity with a hint of sour. Very nice.
Taste & flavour
Recipe
Starting ingredients
- .75Cup Artisanal white flour
- .75Cup Water
Feeding ingredients
1
Continued feeding a 50/50 mix of flour and water. Used the proofing feature of my oven, set at 90 degrees Fahrenheit for the first 24 hours. It smelled TERRIBLE - like someone had vomited stinky cheese.
Working method
1
I purchased this starter from Sourdoughs International as an experiment. Mixed the flour and water according to the directions accompanying the starter. It took longer than expected to become fully active, and smelled like rotten cheese until it did. I almost discarded it, but glad I stuck with it.
.75Cup Artisanal white flour
.75Cup Water
Result
Boule
This starter makes a delightful, authentic-tasting boule. Makes a terrific sandwich. Made extra to freeze - freezes well
Pain au Levain, Raisins, et Noix
Pain au Levain, Raisins, et Noix from Fundamental Techniques of Classic Bread Making (French Culinary Institute)
Pain au Levain, Canneberges, et Noix
Round Boule - recipe as Pain au Levain, Raisins, et Noix, using dried cranberries rehydrated in Calvados instead. Superb
Comments
Very nice information. Congratulation with the complete profile!