My friend lent me a book, Tartine Bread, and since I already loved the taste of sourdough I thought I'd give it a try.
It's sluggish at first than explodes in growth.
Sapore e aroma
Ingredienti di partenza
Ingredienti per il rinfresco
My starter is very forgiving. I can leave it in the fridge for 2 weeks and then take it out. After a few feedings it'll spring right back. If left at room temp, it can be fed every 5-6 hours. When I go to make bread , I discard all but a few tablespoons, then put in 1 part white flour, 1 part wheat and 2 parts water the night before. By morning, it's risen and started to collapse again.
Metodo di lavorazione