Age
9Years
Color
Country of origin United States
Taste
& Flavour
Mixture
50%
50%
Liquid
Flour
Other
Tallulah
Since 2016
I have wanted to make sourdough bread for several years. I have retired now, and thought I would give it a try!
Characteristics
I haven't been baking with it long, but it does not seem to be too sour. It doubles and even triples nicely within about 8 hours.
Taste & flavour
Recipe
Starting ingredients
- 5g Whole wheat flour
- 55g All purpose flour
- 60g Filtered water
Feeding ingredients
- 6g Whole wheat flour
- 54g All purpose flour
- 60g Filtered water
1
Discard all but about 30 grams of starter. I feed with 6 grams of whole wheat and 54 grams of all purpose flour and 60 grams of filtered water
6g Whole wheat flour
54g All purpose flour
60g Filtered water
Working method
1
I keep approximately 20 grams of starter, discard the rest and feed once a week if not baking. Starter is stored in the refrigerator.
5g Whole wheat flour
55g All purpose flour
60g Filtered water
Result
Bread
I have tried several things. Pizza, english muffins, crumpets. Nothing so exciting that I have taken pictures of them.
