流体 粉 其他
保存您的酸面团，以备将来使用。Create your own Explore sourdough library
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.
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.
- 100% Flour
- 100% Water
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
Cairnspring Mills T65 Cairnspring Mills 1109
Tepid water. Our water is glacier fed out here and is clean and untreated. So fortunate to have it at my disposal.
I make a naturally leavened Neapolitan style pizza.