Mélange

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Liquide Farine Autres
Bangkok starter

Préserver votre levain pour le futur

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Depuis 2015

I have always been interested in baking bread since the bread is rubbish here, I then decided I wanted a bread with taste. Sourdough was the next step

Caractéristiques

I feed my starter 100m water, 80g white flour, 20 wholewheat everyday unless I won't be baking . Then it hangs out in the fridge. I have had great results most of the time. I have left it in the fridge for over 2 months and it still bounced back within a few days of normal feeding.

Goût et saveur

Recette

Ingrédients de base

  • % 100 grams flour, 100 grams of water

Ingrédients pour nourrir le levain

1
I probably feed anyway from 3 times a week if I am baking more than one time during the week. If not baking, then it will be about once a week. It will be stored in the fridge in between feeds since it is too hot to leave out.

Méthode de travail

1
I usually feed my starter a day before I want to use it. So I discard over half, and then feed 100 gm of flour (which maybe 20 gr of wholewheat and 80gm white bread flour) and 100 ml of water. If I am not baking, the stater stays in the fridge until I do. I have left it in the fridge up to 2 months without any trouble.
% 100 grams flour, 100 grams of water

Result

Bangkok starter  first overview
Bangkok starter  second overview
Bangkok starter  first slice
Bangkok starter  second slice

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque