Detrimental quality of commercial bread
It delivers a nice slightly acidic flavour. Works well with medium-wet doughs
Taste & flavour
- 60% Wheat flour
- 60% Wheat
I discard half of my starter, feed with plain wheat flour, let stand at room temperature for two hours, and then refrigerate.
I have a firm starter I keep in a plastic jar container filled for 2 thirds. It has a hydration of 60%. I use plain wheat flour (65%), keep it in the fridge between one to four weeks, before discarding half and feeding it untill the original amount of 150g.
60% Wheat flour