Âge
5Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Sourdough Starter
Depuis 2019
I like sourdough.
Caractéristiques
VERY active. During Covid, it sat, untouched in the frig for about 3 years. It reactivated immediately and is doing just fine. It has a very acetonish flavor, even when freshly fed.
Goût et saveur
Recette
Ingrédients de base
- 50% White whole wheat flour
- 50% Tap water
Ingrédients pour nourrir le levain
- 50% White whole wheat flour
- 50% Water
1
Remove starter(~100g) from frig.
Mix 150 g white whole wheat flour with 150 g room temp dechlorinated water.
Mix all the starter into the flour/water mix.
Let sit till doubled. (~6 hours) Stir down and prep for bread.
Remove 300 g starter from jar. Return remaining starter to frig.
Room temp varies from about 70F to about 85F, depending on the season.
50% White whole wheat flour
50% Water
Méthode de travail
1
150 g white whole wheat flour
150 g tap water
50% White whole wheat flour
50% Tap water
Result
King Arthur Bread Machine Sourdough
1 pound loaf, pretty much as written.
Pancakes, Biscuits
"Discard" recipes from King Arthur
Commentaires
Where the starter was created is not where it lives. It's now on the west coast of the United States.