Alter
4Jahre
Farbe
Ursprungsland Vereinigte Staaten
Geschmack
und Aroma
Mischung
75%
25%
Flüssigkeit
Mehl
Weitere
T-Baby
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2020
Covid-19 and uncovering some of my fathers old baking books.
Charakteristische Eigenschaften
Earthy and tangy, smells of slight bananas and granola. When allowed to proof and rise properly it opens up scores beautifully and effortlessly.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 200g Water
- 100g White bread flour
- 100g Whole wheat flour
- 200g Water
- 100g White bread flour
- 100g Whole wheat flour
- 200g Water
- 100g White bread flour
- 100g Whole wheat flor
Zutaten für die Auffrischung
- 200g Water
- 100g White bread flour
- 100g Whole wh
1
Discard or use 80% of initial starter and mix it with equal parts water and 50/50 flour. Cover in mason jar and feed daily for frequent baking.
200g Water
100g White bread flour
100g Whole wh
Aufarbeitung
1
In a large, wide-mouth mason jar mix 200g of water with 100g of white bread flour and 100g of whole wheat flour. Once you have thick batter cover it and let it sit for 2-3 days, until the starter develops a thick dark crust.
200g Water
100g White bread flour
100g Whole wheat flour
2
Remove top layer of dark crust to reveal the beginning of the fermentation process. Take a spoonful of this initial starter and mix it with equal parts water and 50/50 flour. Cover in mason jar and let it sit for 24 hours.
200g Water
100g White bread flour
100g Whole wheat flour
3
Take a spoonful of this initial starter and mix it with equal parts water and 50/50 flour. Cover in mason jar and let it sit for 24 hours. After this, starter should pass the float test and ready for baking.
200g Water
100g White bread flour
100g Whole wheat flor