Pearl White recipe

Pearl White

Concord, United States
Perfect sourdough

Age

3Years
Color

Country of origin United States

Taste
& Flavour

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Sourdough
in the world

  • 1556 sourdoughs
  • 82 countries
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Mixture

100%
Liquid Flour Other
Pearl White

Since 2016

Taste and texture

Characteristics

Silky White with a mild tangy and fruity flavor.

Taste & flavour

Pearl White top shot
Pearl White jar shot
Pearl White front shot
Pearl White rising shot

Recipe

Starting ingredients

  • 50g Bread flour
  • 50g Water

Feeding ingredients

  • 50g Bread flour
  • 50g Water
1
"Pearl White" gets fed after being used for each baking then lives in the refrigerator. To refresh for next baking, it's removed from the refrigerator to let it come up to room temperature and fed with 1:1 water:flour ratio to keep it at 100% hydration.
50g Bread flour 50g Water

Working method

1
It's my first starter after many researchs on the internet; made in September 2016. Mix 50g flour + 50g water and let it sit at room temperature for 24 hours. Next day, discard half of the starter; add 50g flour + 50g water and let it sit at room temperature for 24 hours. Repeat this process for 14 days. I used King Arthur's bread flour and bottle spring water.
50g Bread flour 50g Water

Result

Breads & Buns

Finished products including loaves, croissants, and various Chinese steamed buns.
Pearl White Breads & Buns first overview
Pearl White Breads & Buns second overview
Pearl White Breads & Buns first slice
Pearl White Breads & Buns second slice

Preserve your sourdough for the future

Create your own