Âge
8Ans
Couleur
Pays d'origine Îles Vierges américaines
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Francesca
Depuis 2016
I am a trained baker and recently decided on focusing on breads. Sourdough is the oldest style of yeast bread.
Caractéristiques
Living in the Caribbean, I tend to keep my starter in the fridge for at least 12 hours a day, it slows down the fermentation. Giving it a slightly more acidic taste at first, but can be balance after a few warmer temperature feedings. I find that this frequent temperature changes, it is very stable and active more so than usually for a fridge kept starter.
Goût et saveur
Recette
Ingrédients de base
- 50g Rye flour
- 50g All purpose
- 100g Water
Ingrédients pour nourrir le levain
- 50g Rye
- 50g All purpose
- 100g Water
- 30g Mature starter
1
Dissolve the starter in the water and stir in flours.
50g Rye
50g All purpose
100g Water
30g Mature starter
Méthode de travail
1
50g Rye flour
50g All purpose
100g Water