Возраст
4года
цвет
Страна происхождения Соединённые Штаты
Taste
& Flavour
Смесь
Unknown
жидкость
муку
Другой
Pandemidough
С 2020
Inspired by the pandemic lockdown and a nostalgia for the first San Francisco sourdough I had when I was a kid.
Характеристики
It is starting to develop nicely now. Acetic tang. Pretty resilient. It is the parent to my liquid starter (D.R.E.A.M) and the grandparent to my Shaolin Deaux (through the D.R.E.A.M).
Вкус и аромат
Рецептура
Ингредиенты для стартера
Ингредиенты для обновления
- 15g Starter
- 60g Reverse osmosis water (0 ppm)
- 30g Kaf whole wheat
- 30g Kaf organic bread flour
1
Remove nearly all the starter from the jar and bake a loaf with it. Leave behind 10-20g.
15g Starter
2
Add 70-80F RO water and stir until the starter is dissolved
60g Reverse osmosis water (0 ppm)
3
Add 30g KAF whole wheat flour and tiny-whisk it vigorously until well hydrated and just barely frothy.
30g Kaf whole wheat
4
Add 30g KAF organic bread flour and tiny-whisk it vigorously until well hydrated, and the whole mixture is well incorporated and just a little frothy.
30g Kaf organic bread flour
5
Clean the sides of the jar with a spatula and then with a wet paper towel. Close up the jar loosely and set in 70F room until it has peaked. At this point I'll either bake a loaf, or put it in the fridge for storage.
Метод работы
1
Result
Bread
It's baked me regular loaves and mini loaves.
