George recipe

George

Leytonstone, United Kingdom

Mixture

Unknown
Líquido Farinha Outro
George

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Since 2014

I have always liked the idea of making things from scratch and how much more 'from scratch' can you get than sourdough?

Characteristics

White flour starter which I feed by eye, adding a couple of spoons of bread flour and enough water to make it the right consistency. It's neither 100% hydration nor, strictly speaking, a 'stiff' levain; it's probably about 80-85% hydration. Between bakes (which can be weeks) I keep George in the fridge.

Sabor

Recipe

Starting ingredients

Feeding ingredients

1
Take starter from the fridge.
2
Pour away any hooch and potentially remove the top layer if it's gone grey.
3
Add one or two spoons of white bread flour.
4
Add a little water and stir. Keep adding water until the right consistency is reached.

Working method

1

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