Âge
8Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Seamus
Depuis 2016
I had always loved store bought San Francisco style sourdough and wanted to create that. I did not fully comprehend that sourdough was the process and not so much the style. I have always loved baking, handling dough, smell and taste of fermentation, watching the yeast rise dough. I never thought possible I could “create” my own yeast.
Caractéristiques
Seamus is pretty basic, he is fed using King Arthur bread flour and tap water. He is consistent and almost always responsive. He gets fed 1-2 a week depending on the number of bakes. He lives in the fridge when he is preparing to raise a loaf or two. He has sat neglected for Two months before and with a couple feeds back to normal.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
- 100% Water
- 100% Bread flour
- 33% Seamus
1
Mix 1:3:3 starter to flour to water
I use tap water room temperature 25* C
King Arthur bread flour
I store in the refrigerator most of the week and feed 1:1:1 one to two times prior to baking
100% Water
2
100% Bread flour
3
33% Seamus
Méthode de travail
1
Result
Simple bread
only bread, and just started in on making other things focaccia, flatbreads, waffles. I would love to try croissant.
