Âge
9Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
The Mooshe
Depuis 2016
I created The Mooshe in 2015 when I found a online recipe for Rye Bread. The Starter instructions included a fermented fruit water to get him started
Caractéristiques
The Mooshe's consistency is like a very thick pancake batter, he is tannish with a mild taste until he get hoochy. When he gets hoochy he sometimes smells like nail polish remover and his taste makes my tongue tingle. He's only 2 years old so his sourness is mild. He loves the spoon of rye flour I give him, it improves his doubling and floating
Goût et saveur
Recette
Ingrédients de base
- 250g Dechlorinated room temp water
- 250g Heckers ap flour
- 1tbsp Bob's red mill whole grain dark rye flour
Ingrédients pour nourrir le levain
1
The Moosh is kept in the fridge because I bake only once a month. Before I
Feeding I remove him from the fridge and let him stand about 1 hour, then I remove about 500g. Then I feed him 250g dechlorinated water and 250g Heckers AP flour plus a Tbsp of Bob's Red Mill Wholegrain Dark Rye flour. I mix very well incorporating as much air as possible, then let him stand at room temp for a few hour
Méthode de travail
1
The Mooshe is fed dechlorinated room temp water, Heckers AP flour and a spoon of Bob's Red Mill Wholegrain Dark Rye flour.
250g Dechlorinated room temp water
250g Heckers ap flour
1tbsp Bob's red mill whole grain dark rye flour
Result
I have made waffles, pizza, and crackers.
Commentaires
He is 2 years old