Levain parfait
Âge
6Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Mabel
Depuis 2018
I was reading a cookbook and wanted to give it a try.
Caractéristiques
It’s made from wild yeast cultured in Scioto County, Ohio. I named it after my Mom.
Goût et saveur
Recette
Ingrédients de base
- 50% Bottled wat
- 50% Bread flour
Ingrédients pour nourrir le levain
- 50% Bottled water
- 50% Bread flour
1
I add bread flour and bottled water in equal parts by weight.
50% Bottled water
2
I start by feeding 25 grams of starter from the fridge, then feed her again after ripe. I have enough for a loaf after the second feeding.
50% Bread flour
Méthode de travail
1
I started with all purpose flour and bottled water.
50% Bottled wat
2
I now feed it with Bread Flour and Bottled Water.
50% Bread flour
Result
Sourdough Bread
This is a Sourdough I made with “Mabel”.
