Смесь
40%
40%
20%
жидкость
муку
Другой
Huey
С 1923
Our Sourdough starter is a family heirloom with, according to family legend, origins back to the Yukon Territory of Canada around 1897. The starter was given to me as a going away gift from my father as I went to college. Though it started with family recipes of bread, biscuits, and pancakes, I began a hobby of making pizza with it, which 10 years later lead to the opening of our restaurant
Характеристики
We use our sourdough every day in our restaurant to leaven two types of pizza dough and focaccia. The result is a slightly sour, deep flavor, and a beautifully open crumb on our pizzas and slightly tighter on our focaccia. Our pizza bubbles and browns beautifully in both our wood-fire and electric deck ovens.
Вкус и аромат
Рецептура
Ингредиенты для стартера
- 100g Sourdough starter
- 200g Tap water
- 200g Flour
Ингредиенты для обновления
- 100g Starter
- 200g Water
- 200g Flour
1
Remove active starter from jar
Put into new recepticle
add water
mix
add flour
mix
100g Starter
200g Water
200g Flour
Метод работы
1
We currently use a non-bronated high gluten flour every day , then a whole wheat 5-10% a couple times a week
ratios for maintenance feed 1pt sourdough 2pts water 2pts flour
100g Sourdough starter
200g Tap water
200g Flour
Result
Neopolitan pizza, Foccacia, NY Pizza, Baguette
all 100% leavened by our heirloom sourdough sourdough