It very strong . It ready to be used ( pass float test) in 2 hours if i feed it 1:1:1 We try to keep the levain young even during feeding, not reach it peaks. But sometimes happend we have to much starter so we just use it even a bit overripe.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

13% Starter
100% Bread flour 13%
100% Water

Zutaten für die Auffrischung

100% Flour
100% Water
13% Levain

I put the levain in the bucket, pour water, mix them to dissolve the levain. Then i jump in the flour and mix them well by hand , trying to aerate my levain with oxigent and make sure no dry flour at the bottom

100% Flour 100% Water 13% Levain

Aufarbeitung

I feed my starter at 5.00 am, 13.00 pm and 5.00 pm. For 5.00 am and 5.00 pm i feed as follow

13% Starter 100% Bread flour 13% 100% Water

At 13.00 pm i feed the starter if i don't have enough for 5.00pm feeding. The formula depend on the starter we still have on hand. I put it in the warm area which is top of oven if i do big feeding to make it ready for 5.00pm feeding

Ergebnis

Plain Sourdough

Tartine sourdough with 5% wheat brand from Irex available in indonesia

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Kommentare

Anna Stiady

with growing sourdough community and
everybody has baked amazing product with different flour and approach , still lot to learn about sourdough world!