A lovely fresh grassy smell to what I consider a 'young starter'. Vigorous behaviour. I use it in 1: 1.5: 1.5 (starter/flour/water) proportion to build a levain.
- 100g Organic strong white flour
- 50g Water
- 20g Apple skin
- 10g Old starter
Pour 40g starter into new jar add 40g organic strong white flour add 40g water
Along with flour and water used apple skin from Brook Farm orchard & a little dried starter from previous home in London, which itself had dried start er added to it when we moved there. That way I have had a remnant of every starter I have used to make bread over the last 10 years.
100g Organic strong white flour 50g Water 20g Apple skin 10g Old starter
Apple skin removed at first refresh after 2 days