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Love the flavor and challenge of using wild yeast. I discovered that long fermented sourdoughs were much more healthy for my family and we all preferred the taste over using commercial yeast.
Since I keep it in the fridge for the most part, my starter works best when it is fed twice before using to make bread. I get great spring from it when baking breads on my baking steel. If I'm converting it to use with whole grain flour, it typically will require 2-3 feedngs before it will perform like the white rye mix starter I normally maintain with.
Sapore e aroma
Ingredienti di partenza
- 200g Starter
- 1000g Water
- 500g Kamut flour
- 500g Hard white
- 20g Salt
Ingredienti per il rinfresco
- 25% Fresh milled rye
- 25% White ap flour
- 50% Water
feed equal weights water and flour mix, allow to double then refrigerate (flour mix is 1/3 fresh milled rye and 2/3 white unbleached AP flour)
25% Fresh milled rye 25% White ap flour 50% Water
Metodo di lavorazione
My standard loaf is as follows. Use starter after it is at peak and will pass float test, dissolve in water. Mix in both flours and salt (yes been skipping autolyse, seems to work well for me using 100% whole grain freshly milled flour). Stretch and fold every 30 minutes for 2-3 hours, shape and retard in fridge overnight. Bake next morning with steam at 485F degrees.
200g Starter 1000g Water 500g Kamut flour 500g Hard white 20g Salt
Pancakes, crepes biscuits and rolls
My favorite way to use discard starter after a feeding. Gives a wonderful tang! Kolaches, crepes, crossaint, pizza rolls
Pastries-sweet doughs and laminated doughs
Sourdough gives fabulous dimension to sweeter doughs.. Kouign amann, bread pudding, dessert biscuits, cinnamon rolls
Pasta and flatbreads
Another great use of discard and makes pasta much more digestable. Whole grain pasta and tortillas, dumplings
Pizza crust and bread dough
The only way to go for flavorful bread and pizza crust.
This starter is incredibly resilient. I have separated her off and given babies to friends, students and family all over-it is wonderful to see others start into the world of sourdough baking. I love the tradition sourdough has-my mom is a sourdough baker, now I am...and my kids are getting well versed in the lingo of sourdough too at the ripe ages of 4 and 7.My kids even know how to feed the starter and enjoy the bread making process-it is a natural part of the rhythm of our household. It is such a wonderful tradition and skill to pass on to others!!