Liquide Farine Autres
Préserver votre levain pour le futurCréer le vôtre Explorer la bibliothèque
I've always wanted to and I'm a microbio student and loved the idea of organism making food possible for another in a starter.
This starter has a relatively fast lift for sour dough starters. Its on the mild side of sourness unless you raise the dough in the fridge. Otherwise I would say it makes bread more of on the moist side.
Goût et saveur
Ingrédients de base
Ingrédients pour nourrir le levain
I usually use volume measurements because I'm lazy. I will do 1 heaping cup of flour (whichever mixture i decide to use usually depends on what's closest or what I will be baking) to 1/2 cup luke warm water. I may add more or less to make sure its relatively stiff. I would say slightly stiffer then cupcake batter but less then cookie dough.
I then dump the whole mixture into my stand mixers bowls and beat at a high speed until throughly mix.
Finally add it back to the jar. Once a week or so I clean the jar while it is empty.
Méthode de travail
I just grow the mother culture to whatever size I need it to be instead of transfering small amounts out to make a leavin. My starter gets feed one of three different foods. 1) 80% bread flour 20% whole wheat 2) 80% whole wheat flour 20% rye 3) 80% white flour 15% whole wheat 5% rye.
1) sourdough sandwhich 2) Potato bread sourdough 3) Hot Dog buns sourdough 4) welsh warebit bread