Age

Less then a year
Color

Country of origin Ireland

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& Flavour

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in the world

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79%
7%
14%
Liquid Flour Other
Homer

Since 2018

Passionate about a bread. I like to try out new flavors, variations and colors. I made it for a long time with yeast. But I was really catching the leaven 'taste'...

Characteristics

Homer has been a strong starter since the beginning. The bread made from the sour has a light open crumb and crispy crust.

Taste & flavour

Homer top shot
Homer jar shot
Homer front shot
Homer rising shot

Recipe

Starting ingredients

  • 50g Strong white flour
  • 50g Stonegroung wholemeal rye flour
  • 100g Water
  • 50g Pre homer
  • 50g Strong white flour
  • 50g Stoneground wholemeal rye flour
  • 100g Water
  • 50g Pre homer
  • 50g Strong white flour
  • 50g Stoneground wholemeal rye flour
  • 100g Water

Feeding ingredients

  • 50g Strong white flour
  • 50g Stoneground wholmeal rye flour
  • 100g Water
  • 50g Homer
1
Homer is on a diet. He gets fresh food 1 to 2 times a week.
50g Strong white flour 50g Stoneground wholmeal rye flour 100g Water 50g Homer

Working method

1
Day 1 - Thoroughly mix 100g filtered room temperature water with 50g white flour & 50g wholmeal rye flour in a jar at least twice the size of the mixture. Loosely cover with a lid and set in a warm spot. Day 2 - Mix thoroughly and cover with a lid.
50g Strong white flour 50g Stonegroung wholemeal rye flour 100g Water
2
Day 3 - This will be your first feeding. Discard all but 50g of the starter. To the jar, add 100g of filtered room temperature water and 50g of white flour & 50g wholmeal rye flour to the bowl, stir, and loosely cover.
50g Pre homer 50g Strong white flour 50g Stoneground wholemeal rye flour 100g Water
3
Day 4 to 7 - Repeat Day 2 steps. Day 8 - Homer ready to use.
50g Pre homer 50g Strong white flour 50g Stoneground wholemeal rye flour 100g Water

Result

Studied tomatoes & black olives 'baguette'.
Homer  first overview
Homer  second overview
Homer  first slice
Homer  second slice

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