Âge
inconnue
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
33%
33%
33%
Liquide
Farine
Autres
ElkSpirit
Depuis Unknown
The lockdown during the global pandemic. I got it from my friend who offered it to me to motivate me about this hobby. I travelled with it for over a week on the road from Laramie Wyoming, to the Appalachian Mountains in North Carolina when I moved to start a new job.
Caractéristiques
My sourdough is great! I particularly love it for making high-rise pizza crust, it has a delicious acidic flavor. I have also used it in waffles, southern biscuits and dutch oven bread that is delicious. My husband suffers from Crohn's disease and he is able to eat it with no health problems.
Goût et saveur
Recette
Ingrédients de base
- 113ml Tap water (boiled the night before)
- 113g Unbleached bread flour
- 113g Starter
Ingrédients pour nourrir le levain
- 113ml Water (boiled the night before)
- 113g Unbleached bread flour
- 113g Starter
1
113ml Water (boiled the night before)
113g Unbleached bread flour
113g Starter
Méthode de travail
1
At the start of the Global Pandemic I tried to grow a wild starter in the city of Laramie, Wyoming without success. I then got my "Elk spirit" starter from a friend who claims its a familial culture that has been passed from generation to generation in Jackson, Wyoming. Ever since I changed the flour from whole wheat (original) to unbleached bread flour and keep it in the fridge.
113ml Tap water (boiled the night before)
113g Unbleached bread flour
113g Starter