I’ve started before but because the process took so long, i often did not have time to maintain a starter. But since the pandemic happened, I now have all the time in the world.

Charakteristische Eigenschaften

Pateirick had a slow start, but was wonderfully consistent once he got going. He’s not too fussy when it comes to maintenance but will slow down activity if neglected for too long. Patrick was born from APF and still performs best when fed with it + a little bread flour. Doesn’t do too well with whole grains & rye. But makes great artisanal loaves, soft rolls & doughnuts. The taste is very mild.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

30g All purpose flour
20g Bread flour
50g Purified water
50g Yakult

Zutaten für die Auffrischung

Measure out water in a stainless steel bowl, add starter, stir, add flour, stir until well incorporated, transfer to plastic container. Set in room temp until next feeding. But if not baking, starter is stored in fridge. Taken out for 4 consecutive feedings before use.

Aufarbeitung

Patrick was born during the pandemic using the only flour I had on hand. Grocery store all purpose flour. Patrick is pretty stable but has subtle reactions and changes when the weather changes. The flavor of the bread made from Patrick is very mild and subtle.

30g All purpose flour 20g Bread flour 50g Purified water

In the beginning, on its 4th or 5th day, I also fed it with Yakult. A yoghurt based drink with live Lactobacillus Shirota Straint.

50g Yakult

Ergebnis

Secret Signature Sourdough

My Basic go to recipe for an artisanal loaf. Its hardy and a very consistent bread.

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