Alter
5Jahre
Farbe
Ursprungsland Vereinigte Staaten
Geschmack
und Aroma
Mischung
35%
65%
Flüssigkeit
Mehl
Weitere
Norm
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I have always loved sourdough, but thought it was too complicated. I began learning about starters and sourdough baking while studying bread in Baking school, and have continued to grow and develop my starter and skills since the end of the school program.
Charakteristische Eigenschaften
Slightly acidic, with a little sweetness.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100% Gala apples
- 250ml Bottled water
- 150g Yeast water
- 250g Bread flour
- 250g Levain
- 250g Bread flour
- 125g Water
- 500g Levain
- 500g Bread flour
- 250g Water
Zutaten für die Auffrischung
- 100g Levain
- 200g Water
- 200g Bread flour
1
Remove levain from jar, and weigh into mixing bowl.
Add water to bowl, and mix until levain is dissolved completely. Add flour to bowl, and mix fully. Wash jar with hot water (no soap) and dry with clean paper towels. Return levain to jar.
100g Levain
200g Water
200g Bread flour
Aufarbeitung
1
Captured wild yeast in a mixture of sliced Gala apples and bottled water at 66.5 degrees Fahrenheit. Allowed to ferment in a sealed jar for 5 days.
100% Gala apples
250ml Bottled water
2
Strain apples from water/juice, and discard apples. Mix juice (at 75 degrees Fahrenheit) with bread flour, cover container, and allow to rest for 8-10 hours.
150g Yeast water
250g Bread flour
3
After first 8-10 hours, feed with bread flour and water. Mix flour and water together first, prior to adding levain.
250g Levain
250g Bread flour
125g Water
4
Feed every 8-10 hours for 5 more feedings, mixing the flour and water together first before adding levain.
500g Levain
500g Bread flour
250g Water
5
Continue to feed ever 24 hours after the initial 6 feedings. At this point, you can adjust the amount of starter by maintaining the same ratio but reducing the weight of the ingredients. levain:flour:water ratio is 1:1:0.5 which will maintain a fairly stiff starter.