Wheat Starter recipe

Wheat Starter

Commerce, Estados Unidos
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Impressão
Massa mãe perfeita

Idade

10anos
Cor

País de origem Estados Unidos

Taste
& Flavour

Ásia
Austrália
Antártica
África
Europa
América do Norte
América do Sul

no mundo

  • 3005 ЗАКВАСОК
  • 112 países
  • 2502 cidades

Mistura

64%
36%
Líquido Farinha Outro
Wheat Starter

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2014

I became interested in the idea of a wild yeast starter after talking to my brother in law about his bread baking experiences.

Características

This is a liquid levain. I find it much easier to use then stiff dough starters. The Whole Wheat Flour really seems to help it stay active. I only bake 1 - 2 times a week. I have to bring it out of the fridge and to room temperature and refresh it 1 - 2 times each 12 - 24 hours to get it really active before preparing to bake. I haven't had a lot of success with all white flour starters.

Sabor

Wheat Starter top shot
Wheat Starter jar shot
Wheat Starter front shot
Wheat Starter rising shot

Receita

Ingredientes iniciais

  • 160g Water
  • 25g Ap, unbleached
  • 25g Rye
  • 65g Spring water
  • 50g Ap
  • 65g Spring water
  • 50g Ap flour
  • 65g Spring water
  • 50g Ap

Ingredientes para alimentar

  • 50g Starter
  • 60g Water
  • 30g Whole wheat
  • 30g Bread flour
1
Set clean jar on scale. Measure starter into jar.
50g Starter
2
Add tap water
60g Water
3
Add freshly ground whole wheat flour
30g Whole wheat
4
Add Bread flour. To get a weak starter going, cover loosely with jar lid and allow to sit on counter at about 75 degrees F for 12 hours. Refresh again every 12 hours or store in fridge. If refreshing from fridge to make bread, allow to come to room temperature before feeding. If used regularly and active, you can feed it just 6-8 hours before making bread. Store extra in fridge.
30g Bread flour

Método de trabalho

1
Day 1 Mix 160 g bottle spring water, 25 g Unbleached AP flour, and 25 g Rye Flour. Cover for 24 hours. Stirring every 8 hours to introduce Oxygen.
160g Water 25g Ap, unbleached 25g Rye
2
Day 2 Mix in 65 g tepid Spring Water and 50 g Unbleached AP flour. Stir until smooth. cover and stir every 8 hours.
65g Spring water 50g Ap
3
Day 3 Repeat day 2.
65g Spring water 50g Ap flour
4
Day 4 - 10 Repeat steps above until you have an active bubbly starter.
65g Spring water 50g Ap

Result

Variety of Products

I have made Pizza crust, pancakes, Whole Wheat Crackers, Pretzels, croissants, muffins and several types of bread.
Wheat Starter Variety of Products first overview
Wheat Starter Variety of Products second overview
Wheat Starter Variety of Products first slice
Wheat Starter Variety of Products second slice

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

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