Mezcla

50%
50%
Líquida Harina Otros
Regina

Preserva tu masa madre para el futuro

Añade tu masa madre Explora la biblioteca

desde 2012

I loved baking and I was baking bread with commercial yeast in 2011. In 2012, I created my starter with only water and whole grain flours. At first, I failed to achieve consistent results but took up sourdough again in 2016. In the last couple of years, I've been baking sourdough almost weekly. I digest sourdough bread better and I love the taste from breads and crackers I make with my starter.

Características

Thick, absorbent, beige, cream, tangy, funky

gusto

Receta

Ingredientes de partida

  • 50% Water
  • 25% Whole grain rye
  • 20% Whole wheat
  • 5% Kamut

ingredientes de alimentación

  • 2tbsp Whole grain rye
  • 2tsp Water
1
I do not measure. I usually feed 2 tbsps of whole grain rye flour which often has a tiny portion of whole wheat flour in it.
2tbsp Whole grain rye
2
I add less than 1 tbsp of water as I like my starter thick.
2tsp Water

método de trabajo

1
In 2012, my starter was composed of 50% distilled water
50% Water
2
50% whole grain flours
25% Whole grain rye 20% Whole wheat 5% Kamut

Preserva tu masa madre para el futuro

Añade tu masa madre Explora la biblioteca