Âge
6Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Janet
Depuis 2018
I love bread! And emilie raffia’s book made it seem more approachable. I’ve had other fermentation projects before and enjoyed them (pickles, kombucha, sauerkraut), and I wanted to use those skills to bake fresh bread- because what is really better than that?
Caractéristiques
Loves rye flour. Smells beery and wheaty on a normal basis. When I keep my starter in the fridge when I’m not baking it takes 2-3 feedings to get ready to bake. Bakes don’t come out very sour/acidic, more of a deep wheat flavor. She’s bubbly!
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
- 50% Water
- 25% Rye flour
- 25% All purpose flour
1
Remove all but a tablespoon of starter. Add 40g of flour mixture and 40g water and stir it up.
50% Water
25% Rye flour
25% All purpose flour
Méthode de travail
1