Âge
12Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
48%
51%
Liquide
Farine
Autres
Kulina Lani
Depuis 2012
We’ve had sourdough in our family going back 3 generations.
Caractéristiques
Our starter has consistently produced tall, billowy loaves with open cell structure. Our crust is a dark caramel color. For whole wheat, rye, einkorn or spelt loaves we use our Hamakua starter as a seed with a feeding from that specific flour for the leaven for that batch.
Goût et saveur
Recette
Ingrédients de base
- 95% Water
- 100% Organic sifted flour
Ingrédients pour nourrir le levain
1
We feed our commercial sized starter every 2-8 hours depending on demand. The fridge we keep it in is set at 41 degrees F. We feed equal parts water to flour by weight for a more stiff starter.
Méthode de travail
1
Our Kulina Lani starter is made with county water, sifted organic flour from Central Milling, air full of the trade winds that come off of the ocean and our hands. We’ve recently brought Hamakua to Colorado where she is as lively and aggressive as ever.
95% Water
100% Organic sifted flour
2
Mix and add to original starter
Result
Bread, Croissants, pancakes, English Muffins, Bagels, pizza
Commentaires
We would love to have our sourdough analyzed to know its’ specific bacteria.