Simpson Sourdough recipe

Simpson Sourdough

Fairbanks, États-Unis

Mélange

100%
Liquide Farine Autres
Simpson Sourdough

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Depuis Unknown

This starter was created in the 1800s in California and has been in the Simpson family since then. I got it from my friend Morgan Simpson and have been teaching her to make things like pizza dough, bread, crackers, and English muffins. She grew up using it only for pancakes. I started using sourdough after moving to Alaska in 2006. I love this connection to the past instead of yeast from a store

Caractéristiques

This sourdough is so active and so forgiving. It always starts bubbling within minutes. It has a mild flavor and gives bread a lot of rise and chewy texture. It has been in the Simpson family since the 1850s in California but now it lives in Alaska.

Goût et saveur

Simpson Sourdough jar shot
Simpson Sourdough front shot
Simpson Sourdough rising shot

Recette

Ingrédients de base

  • 50% Warm water
  • 50% Bread flour

Ingrédients pour nourrir le levain

  • 50% Water
  • 50% Flour
1
Remove starter from refridgerator
2
Add 1 cup warm tap water and 1 cup bread flour (I've split up my starter and fed batches with other flours and had great results) that I got from Costco
50% Water 50% Flour
3
Leave covered with a towel on counter overnight or for 8-12 hours

Méthode de travail

1
I am currently feeding my sourdough with water and bread flour from Costco. In the past I have had multiple starters (from the same initial starter) with whole wheat, all purpose, and semolina. Usually I feed it 50% water and 50% flour, but every few feedings, I give it more like 40% water and 60% flour.
50% Warm water 50% Bread flour

Result

Bread

Simpson Sourdough Bread second overview
Simpson Sourdough Bread first slice

Pizza

Simpson Sourdough Pizza first overview

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque