I had a starter in 2018 which I baked with successfully, but it never made it past 10 months because of hectic work schedules. 2020 quarantine was a beautiful time to focus on cultivating Janet & the craft of baking artisanal bread.

Charakteristische Eigenschaften

Usually use 82-85 degree water to feed Janet. When fed daily, she reaches peak in about 6 hours, has a very mild sour taste & aroma. She produces solid results in Tartine style loaves of 70 to 76% hydration with high gluten bread flour. Beautiful ears. Her discards are mostly used for waffles, pancakes, and crackers.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50g Filtered water
25g Ka ap flour
25g Ka ww flour
25g Starter

Zutaten für die Auffrischung

Aufarbeitung

Janet - is derived & consistently fed with a 1:2 ratio of filtered Florida, US tap water (filtered b/c of high traces of chlorine in Florida, USA water), and equal parts of King Arthur's Whole Wheat 13.8% gluten and King Arthur's All Purpose Unbleached flour.

50g Filtered water 25g Ka ap flour 25g Ka ww flour 25g Starter

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