Âge
4Ans
Couleur
Pays d'origine Inde
Taste
& Flavour
Mélange
40%
40%
20%
Liquide
Farine
Autres
June
Depuis 2020
Yeasted bread were okay. But making a bread solely from natural ingredients felt nice. Been trying to maintain a nice starter has been a tough work. But now it's going well using locally available flours. The yeast has adapted well to the randomness of the feeding. Feeling hopeful abd happy about June.
Caractéristiques
My city has very humid coastal hot climate. After many failed attempts, I have recently realized leaving them free without much restrictions is the best way to cultivate the yeast babies. The feeding schedule is very random with no constraints on time and amount. I just make sure it stays mushi after feeding. It does the work pretty fine. No pressure is best way possible.
Goût et saveur
Recette
Ingrédients de base
- 100% Whole wheat
- 10g Cardamom
- 200% Water
- 100% A p flour
- 10g Cinnamon
- 2tbsp Jaggery
- 100g Apricot
- 10g Mint
- 2tbsp Poppy seeds
Ingrédients pour nourrir le levain
- 0.5Cup Starter
- 1Cup Wheat
- 1Cup Water
1
I used to maintain a ratio of 1:2:2 for feeding the starter with a flour mix of atta(whole wheat) and AP flour for first few months.
Now, the feeding is done by randomly adding flour (either mixed or only wheat) and water to make a mushy mixture. It doubles up in a few hours. On baking days, the starter us used just after a few hours. Else I feed twice a day.
0.5Cup Starter
1Cup Wheat
1Cup Water
Méthode de travail
1
Started by fermenting a spice mix of mint, cardamom, cinnamon, dried apricot, two tbsp of poppy seeds and jaggery. For a period of 10 days on counter top in room temp. Then mixed the strained liquid with a mix of whole wheat and mixed grains in a ratio of 1:1.2. Left on counter top for 2 days.
Started feeding twice a day in 1:2:2 ratio for 2 weeks. Then started baking with it.
100% Whole wheat
10g Cardamom
200% Water
100% A p flour
10g Cinnamon
2tbsp Jaggery
100g Apricot
10g Mint
2tbsp Poppy seeds