Âge
inconnue
Couleur
Pays d'origine Belgique
Taste
& Flavour
Mélange
33%
33%
33%
Liquide
Farine
Autres
Rangzen
Depuis Unknown
Caractéristiques
It wak s up and gets so bubbly and happy quickly. It can really lift a loaf of bread. I love that I don't need to use storebought yeast anymore.
Goût et saveur
Recette
Ingrédients de base
- 100g Unbleached bread flour
- 100g Purified water
- 100g Starter
Ingrédients pour nourrir le levain
1
I feed once or twice a day when I am actively using it. When it tests in the fridge, I try to feed it once a week.
I discard the "hooch" and then 2/3rds of the starter. I stir in the flour and water. I cover with a lid out of direct sunlight.
Méthode de travail
1
My starter comes from Tibet. It was made from a white flour in Tibet. I feed it with equal parts purified water and unbleached bread flour.
100g Unbleached bread flour
100g Purified water
100g Starter