The omicron wave - a bit behind the fad of baking lockdown bread but I wanted something to experiment with. I am formerly a lab scientist (molecular biologist) and started a computer job, so was missing having something to grow and play with.

Charakteristische Eigenschaften

It’s a very easy going starter, unconcerned about what it eats or how warm it is. It takes life day by day. Zen.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

I feed it once or twice a day or sometimes stick it in the fridge for a few days if I’m not going to be able to bake. My starter just lives at whatever temperature my kitchen happens to be at for the rest.

Aufarbeitung

I’m not a fussy purist with my starter. It gets fed whatever flour I’m making my bread with; wheat, spelt, rye, Kamut, emmer, einkorn… cheap from the grocery store or fresh milled organic…

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