It is starting to develop nicely now. Acetic tang. Pretty resilient. It is the parent to my liquid starter (D.R.E.A.M) and the grandparent to my Shaolin Deaux (through the D.R.E.A.M).

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

15g Starter
60g Reverse osmosis water (0 ppm)
30g Kaf whole wheat
30g Kaf organic bread flour

Remove nearly all the starter from the jar and bake a loaf with it. Leave behind 10-20g.

15g Starter

Add 70-80F RO water and stir until the starter is dissolved

60g Reverse osmosis water (0 ppm)

Add 30g KAF whole wheat flour and tiny-whisk it vigorously until well hydrated and just barely frothy.

30g Kaf whole wheat

Add 30g KAF organic bread flour and tiny-whisk it vigorously until well hydrated, and the whole mixture is well incorporated and just a little frothy.

30g Kaf organic bread flour

Clean the sides of the jar with a spatula and then with a wet paper towel. Close up the jar loosely and set in 70F room until it has peaked. At this point I'll either bake a loaf, or put it in the fridge for storage.

Aufarbeitung

Ergebnis

Bread

It's baked me regular loaves and mini loaves.

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