Idade
12anos
Cor
País de origem Estados Unidos
Taste
& Flavour
Mistura
48%
51%
Líquido
Farinha
Outro
Kulina Lani
desde 2012
We’ve had sourdough in our family going back 3 generations.
Características
Our starter has consistently produced tall, billowy loaves with open cell structure. Our crust is a dark caramel color. For whole wheat, rye, einkorn or spelt loaves we use our Hamakua starter as a seed with a feeding from that specific flour for the leaven for that batch.
Sabor
Receita
Ingredientes iniciais
- 95% Water
- 100% Organic sifted flour
Ingredientes para alimentar
1
We feed our commercial sized starter every 2-8 hours depending on demand. The fridge we keep it in is set at 41 degrees F. We feed equal parts water to flour by weight for a more stiff starter.
Método de trabalho
1
Our Kulina Lani starter is made with county water, sifted organic flour from Central Milling, air full of the trade winds that come off of the ocean and our hands. We’ve recently brought Hamakua to Colorado where she is as lively and aggressive as ever.
95% Water
100% Organic sifted flour
2
Mix and add to original starter
Result
Bread, Croissants, pancakes, English Muffins, Bagels, pizza
Comentários
We would love to have our sourdough analyzed to know its’ specific bacteria.