Milly recipe

Milly

Brooklyn, United States

Age

3Years
Color

Country of origin United States

Taste
& Flavour

Asia
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Sourdough
in the world

  • 1585 sourdoughs
  • 86 countries
  • 1399 cities

Mixture

50%
50%
Liquid Flour Other
Milly

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Since 2016

I've always liked baking. I had started baking sourdough a year prior and fell out of it, probably due to not getting the results I wanted. This time around, I found online communities to be helpful and bought more books to help me along the process. I love cooking and creating new things. And I'm somewhat of a purist and perfectionist. If I'm going to make bread, might as well make the real thing

Characteristics

My starter makes breads that are not too sour but get a nice rise to them. The crumb is custardy and light with nice, even holes.

Taste & flavour

Recipe

Starting ingredients

  • 50% Ap flour
  • 50% Filtered water
  • % Starter

Feeding ingredients

1
Take starter out of fridge and allow to warm up slightly.
2
Discard some starter (eyeball amounts) and then add equal amounts of flour and water. Mix until combined.
3
Usually feed again in the same way before building a preferment for baking.
4
Once I've taken the amount of starter I need to ferment my dough, I return it to the fridge until it's needed again. I bake weekly.

Working method

1
When I feed my starter, I usually discard some of it (eyeball amounts) and then add equal amounts of flour and water. Usually I use AP flour, but sometimes I add in rye or half white bread flour. Mix until combined and usually feed again later in the day before using the starter to ferment my dough or build a preferment.
50% Ap flour 50% Filtered water % Starter

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