The Other Woman recipe

The Other Woman

Brooklyn, Estados Unidos
Massa mãe perfeita

Mistura

49%
50%
1%
Líquido Farinha Outro
The Other Woman

Preserve sua Fermentação Natural para o futuro

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desde 2012

At this point I can't even remember! It just feels like a part of who I am.

Características

The starter typically expands to its peak volume about 14-16 hours after feeding. Bubbles are small and numerous, and the consistency is oozy like a thick pancake batter. The surface is shiny, and it usually does not become frothy at the top. The smell is a mix of sourness, alcohol, and overripe bananas. The flavor is tart on the tongue, and mildly sweet.

Sabor

The Other Woman top shot
The Other Woman jar shot
The Other Woman front shot
The Other Woman rising shot

Receita

Ingredientes iniciais

  • 49.5% Water
  • 49.5% Wheat flour
  • 1% Levain

Ingredientes para alimentar

  • 49.5% Water
  • 49.5% Wheat flour
  • 1% Levain
1
I refresh the starter each morning by discarding all but 1g of old starter, then adding 50g of flour and 50g of water. I mix to combine, and keep it in a loose-lidded jar in my kitchen until the next feeding. It receives indirect light, and not much breeze.
49.5% Water 49.5% Wheat flour 1% Levain

Método de trabalho

1
This culture has been maintained in Brooklyn, NY since c.2012. The flour composition and hydration have varied, but always includes wheat and/or rye, and typically flours grown and milled in the northeast US. In 2017 it was refrigerated at peak strength and left untouched for 2 years. In 2019 I revived it, and it has been quite active ever since. Below is the current iteration of the recipe.
49.5% Water 49.5% Wheat flour 1% Levain

Result

Recent loaves (2020)

The hearth loaves pictured here use only the starter to leaven. The sandwich loaf uses starter and commercial yeast.
The Other Woman Recent loaves (2020) first overview
The Other Woman Recent loaves (2020) second overview
The Other Woman Recent loaves (2020) first slice
The Other Woman Recent loaves (2020) second slice

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library