Età
6Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Janet
dal 2018
I love bread! And emilie raffia’s book made it seem more approachable. I’ve had other fermentation projects before and enjoyed them (pickles, kombucha, sauerkraut), and I wanted to use those skills to bake fresh bread- because what is really better than that?
Caratteristiche
Loves rye flour. Smells beery and wheaty on a normal basis. When I keep my starter in the fridge when I’m not baking it takes 2-3 feedings to get ready to bake. Bakes don’t come out very sour/acidic, more of a deep wheat flavor. She’s bubbly!
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
- 50% Water
- 25% Rye flour
- 25% All purpose flour
1
Remove all but a tablespoon of starter. Add 40g of flour mixture and 40g water and stir it up.
50% Water
25% Rye flour
25% All purpose flour
Metodo di lavorazione
1