Mistura

100%
Líquido Farinha Outro
Peter

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2012

Características

I've never used any other starter, so it is hard to compare. It doubles in 6-8 hours, usually fairly aggressive I suppose. My methods usually yield stronger acetic acid notes than lactic, but this is probably due to room temp fermentation. Long slow ferments in the fridge for up toe 5 days yield stronger lactic acid notes.

Sabor

Receita

Ingredientes iniciais

  • 100% Red wheat flour
  • 100% Tap water

Ingredientes para alimentar

1
Take it out of the fridge, add 20-30gr of original to 75gr each flour and water. Let sit at room temp until doubled and then return 20-30gr to the fridge and use the rest for baking.

Método de trabalho

1
Initially started with a mixture of flours and liquid from an active kombucha culture I was keeping. It has since transformed from mixtures of white and rye flour, to 100% einkorn flour. It has been kept dry, at 60 or 70% hydration, and wet up to 100% hydration. It doubles quickly, within 6-8hrs at room temp.
100% Red wheat flour 100% Tap water
2
Previously I have fed it at 3-4hr intervals straight out of the fridge, starting with 15-30gr and doubling the volume up to the amount I need, plus 15-30gr to store for future use. I currently skip this, and add the starter from the fridge a 100% hydration mix of flour and water in the volume of starter I need, usually 150gr. This keeps me from having to discard starter.

Result

Whole wheat bread

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library