Gorukana Prani recipe

Gorukana Prani

B R Hills, India

Age

Unknown year
Color

Country of origin India

Taste
& Flavour

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Mixture

Unknown
Liquid Flour Other
Gorukana Prani

Since Unknown

The idea of dry yeast did not go very well, the balance of water temp to activate never worked for me. Fresh yeast worked well, however I find them only in quantities of 500g, and it doesn't store very well. Sourdough allows me to cultivate the wild yeast in proportions I need, when I need it !

Characteristics

Wildly hyperactive, however holds the peak for longer compared to other starters I have

Taste & flavour

Gorukana Prani rising shot

Recipe

Starting ingredients

Feeding ingredients

  • 20% Starter
  • 100% All purpose flour
  • 80% Water
1
Starter:Flour:Water in parts 1:5:4 Feeding schedule is for about 2-3 days when I'm baking. If I'm aiming for a large amount of levian I feed it in 12h. Normal practice is I maintain 4g Starter+20g Flour+16g water in a tiny jar. Otherwise it is fed once a week and stored in the refrigerator. ---80% Hydration---
20% Starter 100% All purpose flour 80% Water

Working method

1

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