Età
7Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Doug
dal 2017
Curious - love sourdough. Plus I'm a chemist.
Caratteristiche
Strong lactic acid profile, early fermentation is acetic but that wanes. underfed is strong acetone, not desirable. The starter has been developing a black/purple material on the top that creeps down the sides of the container. It seems to go away as the starter starves (several days no feeding). I am at a loss to what this is. Levain fermentation is done overnight at RT. 2x in size/12 hr.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Water
- 50% Ap flour
Ingredienti per il rinfresco
- 50% Water
- 50% Ap flour
1
Discard half, replenish with equal mass 100% hydration AP flour.
50% Water
50% Ap flour
Metodo di lavorazione
1
Mix well, make ~200g. Use a small container that has enough surface are but you want 2-3 cm in depth.
50% Water
50% Ap flour
Commenti
Looking for a lab to analyze starter for some extraneous critters. The starter develops a black/purple area on the top that moves down the sides.
I've made a new starter and totally isolated it from the existing one, it looks 'clean' but may be developing hints of the black stuff.
The black stuff seems to disappear as the starter is starved, ~ 3 days from last feeding.
When the black stuff appeared the best loaves I've ever made happen. Fermentation is robust - overnight at room temp, no retardation used.
Welcome.