Mélange

Unknown
Liquide Farine Autres
Zoe

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Depuis 2017

It's for me both an arts, a mystery to solve, hence my latest obsession.

Caractéristiques

It's hard to tell cause I'm still a novice baker but the last time I try it (after 24 hours feeding time), it smells very pleasant, fruity, yeasty, just a bit of sour, almost peachy. It sourness is strong but subtle, not the hit-you-in-the-face but with depth. She is not very vigorously bubbly on the surface as other starters but have smooth and holey one with several small bubbles on the side.

Goût et saveur

Zoe top shot
Zoe jar shot
Zoe rising shot

Recette

Ingrédients de base

Ingrédients pour nourrir le levain

1
The usual 24 hour mark. But because I'm not a frequent baker so at day 14, I intend to move to fridge and feed her once a week, or 2 days before I bake in the weekend to refresh her strength.

Méthode de travail

1
I have just started my sourdough journey so Zoe is pretty infant (11 days old). Hope to bake the first one out of her this weekend. I started with 50% rye flour, 50% wholewheat at 100% hydration.
2
After that I switched her gradually off rye and maintain a 50% white bread flour, 50% wholewheat until now. She's doing pretty well and double in less then 4 hours in the last fed (day 11).

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque