Mixture

Unknown
Líquido Farinha Outro
Hua Hin Jar

Preserve your sourdough for the future

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Since 2014

I baked bread most of the time already. It just seemed to be the next step on my journey

Characteristics

With living in a very hot climate, I have about 3/4 hours for my starter to get where I want it after feeding. If I miss that window I will have to feed again.

Sabor

Recipe

Starting ingredients

Feeding ingredients

1

Working method

1
100% starter 80g white flour 20g wholemeal flour 100m water I feed most days unless I am not baking and then it goes into the fridge after feeding until I need it again

Preserve your sourdough for the future

Create your own Explore sourdough library