Saw article on NY Times Cooking and then another on Food 52.
I'm happy with my starter. It makes a nice slightly sour bread. When it's been fed it seems to double in 4-5 hours. If fed again after it sinks back down it will double in 4 or less hours. I have another starter that came from this one that is named Pepper and it's not as sour, don't know why.
Taste & flavour
- 100g Water
- 50g All purpose flour
- 50g Ka whole wheat flour