Âge
9Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Dough Diddley
Depuis 2015
Love the taste of sourdough bread, and finally had time to start getting back into bread after 4th retirement
Caractéristiques
It is a starter that I made using Teresa Greenway's method outlined in her class. It is about 6 months old, seems to rejuvinate itself even under extremely neglectful conditions. Gives a nice tang and quite effective as a substitute for commercial yeast. All of my work is a work of love, but not perfected yet. Still working on shaping techniques for my bread.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
Feeding twice weekly when I remember
Méthode de travail
1
Following Teresa Greenway's recipe on Udemy Website, and additionally another starter using Richard Miscovich's method from Crafsty.com.
2
Over a period of about a week, I feed according to instructions in recipes, and have about 4 different starters. King Arthur, SF Sourdough, Rye, wholewheat. Dough Diddley is the one I maintain from the Greenway course. I grind my own flour with a very old stone wheel grinder.
Result
Pizza, Break, Pancakes
Pizza is the 2nd most used recipe for our sourdough starter. Can't be beat. Pancakes when grandsons requests
Commentaires
I don't bake but once every other week, but the taste of my bread is vastly improved when I bypass commerdcial yeast. I previously said I neglect my starter, but it always springs back once I nurture it.