Idade
3anos
Cor
País de origem Estados Unidos
Taste
& Flavour
Mistura
50%
50%
Líquido
Farinha
Outro
Стёпа
desde 2021
Graduating from yeast breads I used to make in a bread machine and after my homebrewing beer days were over
Características
Average tanginess on most sourdoughs - simple 20% whole wheat, 80% bread flour recipes. Average open crumb. Starter is fed 3 times before used in a recipe, usually with 20% innoculation
Sabor
Receita
Ingredientes iniciais
- 50% Whole wheat
- 50% Water
Ingredientes para alimentar
1
1. Discard everything but 5-10g, feed 1:5 ratio
Método de trabalho
1
Grown in Centennial, CO, USA. Fed with 100% whole wheat
50% Whole wheat
50% Water
Result
Bread!
20% whole wheat, 20% innoculation
