A lovely fresh grassy smell to what I consider a 'young starter'. Vigorous behaviour. I use it in 1: 1.5: 1.5 (starter/flour/water) proportion to build a levain.
Goût et saveur
Ingrédients de base
- 100g Organic strong white flour
- 50g Water
- 20g Apple skin
- 10g Old starter
Ingrédients pour nourrir le levain
Pour 40g starter into new jar add 40g organic strong white flour add 40g water
Méthode de travail
Along with flour and water used apple skin from Brook Farm orchard & a little dried starter from previous home in London, which itself had dried start er added to it when we moved there. That way I have had a remnant of every starter I have used to make bread over the last 10 years.
100g Organic strong white flour 50g Water 20g Apple skin 10g Old starter
Apple skin removed at first refresh after 2 days