나이
11년
색
Country of origin United States
Taste
& Flavour
혼합물
43%
44%
13%
액체(리퀴드)
밀가루
기타
Mama
Since 2013
I was already interested in and actively creating ferments like sauerkraut and kimchi, and sourdough was a natural extension of that.
특징
My starter is 100% hydrated and is very pungent and billowy.
맛과 풍미
Recipe
Starting ingredients
- 100g Water
- 100g Ap flour
- 30g Starter
Feeding ingredients
- 100g Water
- 100g Flour
- 30g Starter
1
I mix the starter and water together first to create a slurry, and then I add in the flour. Every other week I will add in either rye or whole wheat flour as well.
100g Water
100g Flour
30g Starter
Working method
1
I mix the starter and water together first to create a slurry, and then I add in the flour. Every other week I will add in either rye or whole wheat flour as well.
100g Water
100g Ap flour
30g Starter
Result
Breads
Comments
thank you!