Wanted a way to make bread that was more sustainable and healthier
Nice to work with - very active and fairly mild.
Taste & flavour
For the liquid starter, I take out 1cup of starter and replace with 1 cup flour and approximately 3/4 c of water. Stir and leave on window ledge jn kitchen. Sometimes I use whole wheat flour ground in my kitchen, sometimes I use rye but mostly it is strong white winter wheat.
For the fridge starter, i take the starter from the fridge, cut off hardened rind and use 200gram to make new starter. To the starter, I add 200g flour (white) and 120g water. Knead into dough, wrap in a plastic bag then a towel tied with string. It is then stored in the refigerator
Started with 1/2 cup store bought white flour snd added about 1/3 cup of water. Stirred and left on windowsill. Every day take 1/2 of mix out and add the same amounts as at the beginning.. began using a jar with a cheesecloth topper but now use a snap down sealing jar with the ring still on.
I have a liquid starter on the counter and a firm starter in the fridge