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

Charakteristische Eigenschaften

Peaks best overnight at 24C Small and very bubbly Nice fruity smell

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

100% hydration with either AP or Bread flour

Aufarbeitung

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.

Ergebnis

Pizza

Love the thin crust and big holes

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Kommentare

Elaine Chew

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