Yaşı
6Yıllık
Rengi
Kaynak ülke Amerika Birleşik Devletleri
Lezzet
ve Tat
Karışım
Bilinmeyen
Sıvı
Un
Diğer
Mandy's Starter
2018 'dan beri
I was inspired by Chad Robertson's book Tartine Bread. I use his method for making my starter and baking bread, English muffins, beignets and many other things with it. I have also branched out and started experimenting on my own with my dough's' to make bagels and other wonderful sourdough things.
Özellikleri
My starter is always fresh and young because it is kept at room temp. and i dump and feed everyday. When ever I bake I make extra leaven, dump any remaining starter, then the next day (when baking), save leftover leaven as new starter. It is very lively, with a mild tang, and pleasant aroma.
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
- % Flour
Besleme malzemeleri
1
Every day, dump out about ½ of the starter, and feed it ~1/4 cup of 50/50 blend (1/2 Whole Wheat and 1/2 White flour) and an equal amount of water. Mix with your hand, wash your hand off, dry your hand on a dish cloth, and cover the starter crock with that dish towel, secured with a rubber band.
Çalışma yöntemi
1
To Make Starter: Make a mixture of 1/2 Whole Wheat and 1/2 White Flour (this is called 50/50 blend). Fill a small crock about ½ full with lukewarm tap water, and add in a good handful of 50/50 blend. Mix it up with your hand, adjusting as necessary, until you have a thick batter. Cover it with a dishtowel and let it sit at room temp. for 2 – 3 days
% Flour
2
After 2 – 3 days check on it, if bubbles have started to form and it has a nice tangy aroma (not a sour odor) it is ready. Now dump out ½ of it, and feed it ~1/4 cup of 50/50 blend and an equal amount of water and let it rest one more day. Tomorrow your starter will be ready to use. Every day you will feed the stater (as described above).
Result
Bread, English Muffins, Bagels, Bignets
Bread: crunchy crust, chewy airy interior with Irregular crumb, subtle but perceptible tang, Other items are so yummy.
