I started in lockdown late 2021, I caught the bug and ended up pursuing a career in baking. Since I have had many a starter. This is my magnum opus. The star of many a research project. Currently the effects of osmotic stress

Özellikleri

I have noticed some interesting behaviour with my starter. It can adapt to stressful situations well. Has great flavour and can peak in 3 hours

Kıvamı

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

100% Water
100% Starter
50% Hodmedods yq wholemeal
50% Allison's strong white

Besleme malzemeleri

Add water Add starter Add flour blend Mix by hand until well combined and bubbling from oxygen introduction Place in clean jar

Çalışma yöntemi

I always feed at a 1:1:1 ratio. Typically 200g of each. Water is always 26°c and flour used can vary but will always be a 50/50 blend of white / wholemeal. Due to availability I generally use hodmedods yq flour and Allison's strong white

100% Water 100% Starter 50% Hodmedods yq wholemeal 50% Allison's strong white

Ekşi mayanızı yarınlar için saklayın.

Ekşi mayanızı ekleyin Kütüphaneyi keşfedin