I try to grow most of my own food and bread and love the taste of sourdough. Now I bake exclusively with sourdough. I love the idea that I can have a continual supply of starter by taking care of it

Charakteristische Eigenschaften

Good fermentation with the liquid starter -lots of CO 2production as I feed it in a bowl then cover with plastic wrap. Plastic wrap bubbles up high. A lot longer needed to get solid starter fron fridge really bubbling but it seems to make lighter bread than the liquid. The liquid can provide wonderful sour when left to slow retard .

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

For the fridge starter, i take the starter from the fridge, cut off hardened rind and use 200gram to make new starter. To the starter, I add 200g flour (white) and 120g water. Knead into dough, wrap in a plastic bag then a towel tied with string. It is then stored in the refigerator

Aufarbeitung

Started with 1/2 cup store bought white flour snd added about 1/3 cup of water. Stirred and left on windowsill. Every day take 1/2 of mix out and add the same amounts as at the beginning.. began using a jar with a cheesecloth topper but now use a snap down sealing jar with the ring still on.

I have a liquid starter on the counter and a firm starter in the fridge

Ergebnis

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