Mistura

50%
50%
Líquido Farinha Outro
Taro

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desde 2018

Características

Taro has an aroma of wild fruits: (rasp)berries. When used in bread, its taste depends on the grains used. Despite itis a wheat sourdough, its taste is best in a mix with whole rye flour and a touch of barley.

Sabor

Receita

Ingredientes iniciais

  • 50g Wholemeal Wheat Flour
  • 50g Water
  • 50g Wholemeal Wheat Flour
  • 50g Water
  • 50g Wholemeal Wheat Flour
  • 50g Water

Ingredientes para alimentar

  • 50% Wholemeal Wheat Flour
  • 50% Water
1
When I bake bread, I take half of the starter to feed for baking. The other half, I feed with wholemeal wheat flour and water to store again in the fridge
50% Wholemeal Wheat Flour 50% Water

Método de trabalho

1
This sourdough was made in summer: temperature was around 25 °C. The water I used was 'raisin water', used to soak raisins first. Keep it in a closed jar, the pressure has to build up.
50g Wholemeal Wheat Flour 50g Water
2
The next day, feed the starter. This time, I used 'normal' water (no raisin water). Discard half of the starter before feeding.
50g Wholemeal Wheat Flour 50g Water
3
Repeat this feeding a couple of days. Discard part of the starter (keep 50 g) and feed it with 50 g wholemeal wheat flour - 50 g water, until the sourdough is active.
50g Wholemeal Wheat Flour 50g Water

Preserve sua massa madre para o futuro

Create your own Explore sourdough library