Âge
6Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Eggbert
Depuis 2018
I started fermenting vegetables about 5 years ago. Then I started making kombucha at home. Sourdough bacame the next adventure in fermentation. I also have never much cared for grocery store bread. My parents came to the USA from Germany and I developed a taste for good bread through them.
Caractéristiques
My starter makes mildly sour bread.
Goût et saveur
Recette
Ingrédients de base
- 50% All purpose flour
- 50% Bottled spring water
Ingrédients pour nourrir le levain
1
I maintain 25 g of starter in the refrigerator. Each week I feed it using the same amounts of flour and water. I return 25 grams of the freshly fed starter to the refrigerator and use the remaining fed starter in my baking.
Méthode de travail
1
I added equal parts of flour and water to get my sourdough going in January of 2018.
50% All purpose flour
50% Bottled spring water
Commentaires
I hope having this sourdough profile is helpful to you in your work!