Età
9Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
33%
33%
33%
Liquido
Farina
Altro
Clarice
dal 2015
I have baked yeast breads since 1973. After being diagnosed with diabetes, I hated the thought of giving up my bread. I found that sourdough has a lower glycemic level and is more gut healthy. Once I learned the process, I fell in love with the history, the skills, the variety of uses, the smell, the scoring, and especially the eating.
Caratteristiche
My starter loves feeding day and will double in just a few hours with a beautiful texture and smell.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 30g Flour
- 30g Water
- 30g Starter
Ingredienti per il rinfresco
- 30g Starter
- 30g Flour
- 30g Water
1
I maintain my starter by feeding it every 2 weeks a 1:1:1 ratio of starter, flour, and water, usually 30 grams each. When ready to bake I increase these amounts to equal what the recipe calls for.
30g Starter
30g Flour
30g Water
Metodo di lavorazione
1
I took a course from Theresa Greenway and followed her starter recipe that used pineapple juice for the first 4 days. I had to dehydrate it for a long illness but it came back to life a year later.
30g Flour
30g Water
30g Starter
Result
Dark Chocolate Cherry Sourdough Bread
Made with dark chocolate chunks, dried cherries, and cacao powder.
Whole Wheat Every Day Loaf
A King Arthur Baking Company recipe using whole wheat flour and sesame seeds.
Commenti
My starter remained nameless for years. Every time I grabbed it from the fridge, I was so happy to see it that I exclaimed 'Well, hello there!'. That phrase reminded me of when Hannibal Lector calls Clarice in the movie 'Silence of the Lambs' and says 'Hello, Clarice'.