![Forrest Starter recipe](https://www.questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_forrest_starter_sourdough_scones_and_loaves_entirely.jpeg?itok=T8a8wkLR)
Mezcla
Unknown
Líquida
Harina
Otros
Forrest Starter
desde 2015
Liked the challenge
Características
Steady and reliable
gusto
Receta
Ingredientes de partida
ingredientes de alimentación
1
stored in the fridge but taken out and fed every 7 days. - discard 50% of the starter then add wholemeal flour (60g), strong white flour (40g) and tepid water. (100ml) mix well and cover.
método de trabajo
1
In a large bowl mix 60g wholegrain flour, 40g strong white bread flour and 100ml luke warm water. Mix well and cover. Leave somewhere warm until fermentation has started.
2
Once fermentation has started feed every 24 hours by discarding 50% and adding 60g wholegrain flour, 40g strong white bread flour and 100ml water - mix well and cover - repeat for 7-10 days. Keep at room temperature. After 7-10 days it's ready to use.
Result
Sourdough scones and loaves
![Forrest Starter Sourdough scones and loaves first overview](https://www.questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_forrest_starter_sourdough_scones_and_loaves_entirely.jpeg?itok=T8a8wkLR)
![Forrest Starter Sourdough scones and loaves second overview](https://www.questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_forrest_starter_sourdough_scones_and_loaves_entirely_second.jpeg?itok=x4J_LrH8)