I have always been interested in baking bread since the bread is rubbish here, I then decided I wanted a bread with taste. Sourdough was the next step

Caractéristiques

I feed my starter 100m water, 80g white flour, 20 wholewheat everyday unless I won't be baking . Then it hangs out in the fridge. I have had great results most of the time. I have left it in the fridge for over 2 months and it still bounced back within a few days of normal feeding.

Viscocity

Goût et saveur

Recette

Ingrédients de base

% 100 grams flour, 100 grams of water

Ingrédients pour nourrir le levain

I probably feed anyway from 3 times a week if I am baking more than one time during the week. If not baking, then it will be about once a week. It will be stored in the fridge in between feeds since it is too hot to leave out.

Méthode de travail

I usually feed my starter a day before I want to use it. So I discard over half, and then feed 100 gm of flour (which maybe 20 gr of wholewheat and 80gm white bread flour) and 100 ml of water. If I am not baking, the stater stays in the fridge until I do. I have left it in the fridge up to 2 months without any trouble.

% 100 grams flour, 100 grams of water