For eating the "Real Bread".
Generally feeded with whole wheat ancestral grain flour from anatolian region. Preventive health service.
Taste & flavour
- 50% Flour
- 50% Water
- 40g Whole wheat flour
- 40g Water
Kept at 100% hydration during baking schedule Kept at 75% hydration during retarding (in fridge)
40g Whole wheat flour 40g Water
In a glass jar, scoop 40g whole wheat flour.
50% Flour 50% Water
Pour 40g drinking water.
Mix vigorously until all bits of dry flour are incorporated
Fermentation usually takes 8-12 hours.
Discard part of the starter until you reach to 40g.
Whole Wheat Bread
Whole wheat bread at 65% hydration
Basic Country Bread
Chad Robertson's famous "Tartine Bread"
Turkish Sourdough "Simit" (Sesame Bread Ring)
Traditional Turkish Simit