Age
Unknown year
Color
Country of origin India
Taste
& Flavour
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
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