Âge
11Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Rabban the Beast
Depuis 2013
A friend share a part of his sourdough with me and I have been baking with it on a nearly weekly basis.
Caractéristiques
Once the starter has fermented sufficiently, there are small yeast bubbles with a slight tang aroma.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
- .5Cup Flour, all purpose
- .5Cup Whole Rye Flour
- 4oz Water, lukewarm
1
I remove half to 2/3 of the unfed starter and then add flour, rye flour, and lukewarm water. Mix, and then leave it on the kitchen counter for at least 5-6 hours.
.5Cup Flour, all purpose
.5Cup Whole Rye Flour
4oz Water, lukewarm
Méthode de travail
1
My sourdough starter was given to me from a fellow baker who purchased the sourdough starter from kingarthurflour.com. This starter was from the late 1700's in the United States.
Result
Bagels
Mini everything sourdough bagels
Pain de campagne
with spelt and wheatberries
English Muffins
sourdough multigrain
baguettes and epi
Pain au bacon
with spelt and rye
spelt ciabatta
