Mélange

33%
33%
33%
Liquide Farine Autres
Mike

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque

Depuis 2024

I started in lockdown late 2021, I caught the bug and ended up pursuing a career in baking. Since I have had many a starter. This is my magnum opus. The star of many a research project. Currently the effects of osmotic stress

Caractéristiques

I have noticed some interesting behaviour with my starter. It can adapt to stressful situations well. Has great flavour and can peak in 3 hours

Goût et saveur

Mike jar shot
Mike front shot
Mike rising shot

Recette

Ingrédients de base

  • 100% Water
  • 100% Starter
  • 50% Hodmedods yq wholemeal
  • 50% Allison's strong white

Ingrédients pour nourrir le levain

1
Add water Add starter Add flour blend Mix by hand until well combined and bubbling from oxygen introduction Place in clean jar

Méthode de travail

1
I always feed at a 1:1:1 ratio. Typically 200g of each. Water is always 26°c and flour used can vary but will always be a 50/50 blend of white / wholemeal. Due to availability I generally use hodmedods yq flour and Allison's strong white
100% Water 100% Starter 50% Hodmedods yq wholemeal 50% Allison's strong white

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque