Reading an article by Hugh Fearnley Whittingstall in the Guardian
I have two cultures which behave differently. One is twice a slow as the other. When making a bread I use most often the fast one, which takes about 4-6 hours to come to full bubble strength after adding flour and water. I always test the readiness by flotation in water. When it does that I use the required quantity of starter for the bread and leave the rest for a (well-deserved) repose.
Taste & flavour
- 50% Canadian strong bread flower
- 50% Bottked spring water
- 50% Candian strong bread flower (white)
- 50% Bottled spring water