Mixture

100%
Liquid Flour Other
Chuck Berry

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Since 2015

After years making bread with industrial yeast, I decided to go natural and learn how to balke using only what nature gives us.

Characteristics

Sweet smell after feeding. Acid smell before feeding. When feed, takes 4-5 hous in room temperature to get busy. Born in 02/08/2015. Lives in the fridge and feed 2 times/week.

Taste & flavour

Recipe

Starting ingredients

  • 100% Whole

Feeding ingredients

  • 75g Starter
  • 200g Flour
  • 150g Water
1
I keepy starter in the fridge and feed it once or two times/week, mostly on the day before baking. Proportion 0,75:1:2
75g Starter
2
Add flour 50/50 white/whole
200g Flour
3
Add water, mix and back to the fridge. To make the leaven, I use 1:2:2 (starter, flour, water) feeding and wait about 5 hours to bake.
150g Water

Working method

1
Water, flour and time. That's how I begun my starter,
100% Whole

Result

Focaccia

It's the second best thing to bake after breads.

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