My starter is 23 years old. It has a very distinct aroma that I can recognize even when I change the types of flours it is feeding off of or the percentages. It is a very active and resilient starter that has survived being forgotten about, frozen, and dried during its lifetime. Its a trooper and I love it.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Rye flour
50% Water
50% Bread flour

Zutaten für die Auffrischung

I add the water and then the flour and then I knead it into a ball. I keep my starter in the same bowl and I never wash the bowl.

Aufarbeitung

I keep my mother starter as a equal parts wheat/rye stiff starter at 50% hydration. I make a variety of different breads with it some being: Baguettes, Batards, pizza dough, Croissants, Focaccia, and more.

50% Rye flour 50% Water 50% Bread flour

Ergebnis

Baguettes, Pizza, and lots more!

Lacy Brevis Baguettes, Pizza, and lots more! first slice

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