Idade
4anos
Cor
País de origem Bélgica
Taste
& Flavour
Mistura
Unknown
Líquido
Farinha
Outro
Doughmicron
desde 2020
The omicron wave - a bit behind the fad of baking lockdown bread but I wanted something to experiment with. I am formerly a lab scientist (molecular biologist) and started a computer job, so was missing having something to grow and play with.
Características
It’s a very easy going starter, unconcerned about what it eats or how warm it is. It takes life day by day. Zen.
Sabor
Receita
Ingredientes iniciais
Ingredientes para alimentar
1
I feed it once or twice a day or sometimes stick it in the fridge for a few days if I’m not going to be able to bake. My starter just lives at whatever temperature my kitchen happens to be at for the rest.
Método de trabalho
1
I’m not a fussy purist with my starter. It gets fed whatever flour I’m making my bread with; wheat, spelt, rye, Kamut, emmer, einkorn… cheap from the grocery store or fresh milled organic…