Edad
29Años
Color
Country of origin Nueva Zelanda
sabor
& aroma
Mezcla
Unknown
Líquida
Harina
Otros
Southern gold
desde 1995
I had been living in Colorado and reading a little of the history and lives of the explorers and pioneers. My mother always baked bread (non sourdough) and I began to see a common thread of sourdough running through a lot of the history I was reading. I thought about it and realized that people have been baking bread successfully for thousands of years, therefore I must be able to do it too.
Características
Resilient and reliable
gusto
Receta
Ingredientes de partida
ingredientes de alimentación
- 100% Flour
- 100% Water
1
Equal parts by weight flour and water.
100% Flour
100% Water
método de trabajo
1
Simple starter, equal parts white flour and water measures by weight, leave in place away from air movement until bubbly then feed daily until well developed. Feed as above. Once ready I keep my starter in the fridge and remove it to feed it the day before I bake. If I can't bake it will last in the fridge without feeding for an extended time. But will need a few feeds to be ready for bread making
Result
Farmers sourdough
Mostly white loaf baked in dutch oven at 250C for 20 minutes then uncovered at 220C for 20 minutes.
American style Soudough biscuits
Made with discard
