나이
4년
색
원산지 United States
맛과 풍미
혼합물
75%
25%
액체(리퀴드)
밀가루
기타
T-Baby
2020 이후
Covid-19 and uncovering some of my fathers old baking books.
특징
Earthy and tangy, smells of slight bananas and granola. When allowed to proof and rise properly it opens up scores beautifully and effortlessly.
맛과 풍미
레시피
시작하는 원료
- 200g Water
- 100g White bread flour
- 100g Whole wheat flour
- 200g Water
- 100g White bread flour
- 100g Whole wheat flour
- 200g Water
- 100g White bread flour
- 100g Whole wheat flor
먹이재료
- 200g Water
- 100g White bread flour
- 100g Whole wh
1
Discard or use 80% of initial starter and mix it with equal parts water and 50/50 flour. Cover in mason jar and feed daily for frequent baking.
200g Water
100g White bread flour
100g Whole wh
작업방식
1
In a large, wide-mouth mason jar mix 200g of water with 100g of white bread flour and 100g of whole wheat flour. Once you have thick batter cover it and let it sit for 2-3 days, until the starter develops a thick dark crust.
200g Water
100g White bread flour
100g Whole wheat flour
2
Remove top layer of dark crust to reveal the beginning of the fermentation process. Take a spoonful of this initial starter and mix it with equal parts water and 50/50 flour. Cover in mason jar and let it sit for 24 hours.
200g Water
100g White bread flour
100g Whole wheat flour
3
Take a spoonful of this initial starter and mix it with equal parts water and 50/50 flour. Cover in mason jar and let it sit for 24 hours. After this, starter should pass the float test and ready for baking.
200g Water
100g White bread flour
100g Whole wheat flor