Âge
7Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Zerubbabel
Depuis 2017
I was inspired by sourdough loaves at a local restaurant. I was hooked immediately and have started to make every bread without commercial yeast. Plus, it feels more like science caring for a starter vs. adding active dry yeast to a recipe.
Caractéristiques
Sweet aroma, makes a mildly sour loaf depending on the type of bread being made. Used for breads, rolls, pizza, waffles, and crescent rolls.
Goût et saveur
Recette
Ingrédients de base
- 50% Prairie gold whole wheat flour
- 50% Tap water
Ingrédients pour nourrir le levain
- 50% Prairie gold
- 50% Water
1
The starter consists of Prairie Gold whole wheat flour (milled by me) and water. Ingredients are weighed out and added to starter in a 1:1 ratio.
50% Prairie gold
50% Water
Méthode de travail
1
The starter consists of Prairie Gold whole wheat flour (milled by me) and water. Ingredients are weighed out and added to starter in a 1:1 ratio.
50% Prairie gold whole wheat flour
50% Tap water