Alter
8Jahre
Farbe
Ursprungsland Vereinigte Staaten
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Tallulah
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I have wanted to make sourdough bread for several years. I have retired now, and thought I would give it a try!
Charakteristische Eigenschaften
I haven't been baking with it long, but it does not seem to be too sour. It doubles and even triples nicely within about 8 hours.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 5g Whole wheat flour
- 55g All purpose flour
- 60g Filtered water
Zutaten für die Auffrischung
- 6g Whole wheat flour
- 54g All purpose flour
- 60g Filtered water
1
Discard all but about 30 grams of starter. I feed with 6 grams of whole wheat and 54 grams of all purpose flour and 60 grams of filtered water
6g Whole wheat flour
54g All purpose flour
60g Filtered water
Aufarbeitung
1
I keep approximately 20 grams of starter, discard the rest and feed once a week if not baking. Starter is stored in the refrigerator.
5g Whole wheat flour
55g All purpose flour
60g Filtered water
Ergebnis
Bread
I have tried several things. Pizza, english muffins, crumpets. Nothing so exciting that I have taken pictures of them.
