Âge
17Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Excelsior!
Depuis 2007
i love learning about techniques in cooking generally, and am a 'kitchen tinkerer'. making a decent loaf of bread from a legacy starter was a goal for me, and i have been very pleased with the "journey", and of course the delicious results...
Caractéristiques
it is very hardy. i can leave it for, basically, an arbitrary time between feedings at this point; bounces back like a champ. sometimes if i'm not careful with timing the second rise, the initial oven-rise will even "blow out" the loaves.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
i try and keep it small, as many know it can take over, lol. ~1/2 cup of active starter total more or less. i take it out of the fridge and use it's feeding to simultaneous bake a loaf, preserving about that same amount back to it's "home container" at the height of the starter's activity.
Méthode de travail
1
this starter does it all, various flours, rates of hydration, loaf styles, it's really a super star. the most common element would be before getting started in earnest, i start a rather "dry-ish" room temp 'biga' ferment the day before baking.
Result
Walnut Whole Wheat Boule
i mainly make variations of a boule loaf, here is one of my favorites ~30 whole wheat, with some walnut pieces added in.
