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The starter

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С 2008

Fascination with the process

Характеристики

Massive gassing power, a lot faster than many other starters, easy to overproof. Managed well, it gives a subtle acidity in the wholewheat breads we make most frequently.

Вкус и аромат

The starter rising shot

Рецептура

Ингредиенты для стартера

  • 100% Wholewheat
  • 100% Water

Ингредиенты для обновления

1
The maintenance starter is fed at 24 h intervals with 5 to 10% of mature starter from the previous day (%age depends on bakery temperature). Production starters are fed from this using up to 67% of the maintenance starter to create a mild starter for wholewheat breads in 3 - 5 hours @ 25 deg C,

Метод работы

1
wheat flour, water, yesterday's starter, sometimes it is a liquid starter, sometimes a stiff starter, the wheat flour varies depending on the need from whole-wheat to semi-refined ("sifted"), to fully refined. Most often it is a liquid whole-wheat starter
100% Wholewheat
2
100% Water

Result

Sourdough bread

Rustic crusty whole- or part whole wheat bread
The starter Sourdough bread first overview

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