Our starter has consistently produced tall, billowy loaves with open cell structure. Our crust is a dark caramel color. For whole wheat, rye, einkorn or spelt loaves we use our Hamakua starter as a seed with a feeding from that specific flour for the leaven for that batch.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

95% Water
100% Organic sifted flour

Zutaten für die Auffrischung

We feed our commercial sized starter every 2-8 hours depending on demand. The fridge we keep it in is set at 41 degrees F. We feed equal parts water to flour by weight for a more stiff starter.

Aufarbeitung

Our Kulina Lani starter is made with county water, sifted organic flour from Central Milling, air full of the trade winds that come off of the ocean and our hands. We’ve recently brought Hamakua to Colorado where she is as lively and aggressive as ever.

95% Water 100% Organic sifted flour

Mix and add to original starter

Ergebnis

Bread, Croissants, pancakes, English Muffins, Bagels, pizza

Kulina Lani Bread, Croissants, pancakes, English Muffins, Bagels, pizza first slice

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Kommentare

Pam Harsh

We would love to have our sourdough analyzed to know its’ specific bacteria.