Age
8Years
Color
Country of origin Singapore
Taste
& Flavour
Mixture
Unknown
Liquid
Flour
Other
Julian
Since 2016
Have been baking for many years using commercial yeast. Always wanted and liked sourdough but was afraid of lengthy maintenance of starter. But I am not looking back anytime now
Characteristics
Peaks best overnight at 24C Small and very bubbly Nice fruity smell
Taste & flavour
Recipe
Starting ingredients
Feeding ingredients
1
100% hydration with either AP or Bread flour
Working method
1
Kept at 100% usually with Bob's Red Mill artisan bread flour or the all purpose flour. Fed usually two feeds prior to bake or left in fridge after feeding to hibernate.
Born July 2016, made from pineapple juice.
Result
Pizza
Love the thin crust and big holes
Comments
Did a PH test after two years with Karl, 6 hr starter PH4.4 and acidity 8.8
15 hr starter Ph4.2 and acidity 9.65