Age
9Years
Color
Country of origin Japan
Taste
& Flavour
Mixture
50%
50%
Liquid
Flour
Other
乙比古 (Otohiko)
Since 2015
I missed rustic breads after living in the San Francisco Bay Area for 20 years.
Characteristics
Changes throughout the year. In the summer time when the relative humidity and temperature is much higher Otohiko is much more active and can climb the sides of the proofing jar twice as high as in the winter. In the winter it is a denser bread whilst in the summer it can have bigger air pockets. It is a mild flavour and can get a solid crust.
Taste & flavour
Recipe
Starting ingredients
- 100g Hokkaido strong flour
- 100g Water
Feeding ingredients
- 75g Flour
- 75ml Water
1
Remove half of existing starter.
Add 1:1 ratio of flour and water.
75g Flour
75ml Water
Working method
1
1:1 Ratio Flour + Water
Daily feeding at ambient room temperature
100g Hokkaido strong flour
100g Water