The Mooshe recipe

The Mooshe

Brooklyn, United States

Age

2Years
Color

Country of origin United States

Taste
& Flavour

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Mixture

100%
Liquid Flour Other
The Mooshe

Since 2016

I created The Mooshe in 2015 when I found a online recipe for Rye Bread. The Starter instructions included a fermented fruit water to get him started

Characteristics

The Mooshe's consistency is like a very thick pancake batter, he is tannish with a mild taste until he get hoochy. When he gets hoochy he sometimes smells like nail polish remover and his taste makes my tongue tingle. He's only 2 years old so his sourness is mild. He loves the spoon of rye flour I give him, it improves his doubling and floating

Taste & flavour

Recipe

Starting ingredients

  • 250g Dechlorinated room temp water
  • 250g Heckers ap flour
  • 1tbsp Bob's red mill whole grain dark rye flour

Feeding ingredients

1
The Moosh is kept in the fridge because I bake only once a month. Before I Feeding I remove him from the fridge and let him stand about 1 hour, then I remove about 500g. Then I feed him 250g dechlorinated water and 250g Heckers AP flour plus a Tbsp of Bob's Red Mill Wholegrain Dark Rye flour. I mix very well incorporating as much air as possible, then let him stand at room temp for a few hour

Working method

1
The Mooshe is fed dechlorinated room temp water, Heckers AP flour and a spoon of Bob's Red Mill Wholegrain Dark Rye flour.
250g Dechlorinated room temp water 250g Heckers ap flour 1tbsp Bob's red mill whole grain dark rye flour

Result

I have made waffles, pizza, and crackers.
The Mooshe  first overview
The Mooshe  second overview
The Mooshe  first slice
The Mooshe  second slice

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