The starter recipe

The starter

CORVALLIS, United States

Age

10Years
Color

Country of origin United States

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1407 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

50%
50%
Liquid Flour Other
The starter

Since 2008

Fascination with the process

Characteristics

Massive gassing power, a lot faster than many other starters, easy to overproof. Managed well, it gives a subtle acidity in the wholewheat breads we make most frequently.

Taste & flavour

The starter rising shot

Recipe

Starting ingredients

  • 100% Wholewheat
  • 100% Water

Feeding ingredients

1
The maintenance starter is fed at 24 h intervals with 5 to 10% of mature starter from the previous day (%age depends on bakery temperature). Production starters are fed from this using up to 67% of the maintenance starter to create a mild starter for wholewheat breads in 3 - 5 hours @ 25 deg C,

Working method

1
wheat flour, water, yesterday's starter, sometimes it is a liquid starter, sometimes a stiff starter, the wheat flour varies depending on the need from whole-wheat to semi-refined ("sifted"), to fully refined. Most often it is a liquid whole-wheat starter
100% Wholewheat
2
100% Water

Result

Sourdough bread

Rustic crusty whole- or part whole wheat bread
The starter Sourdough bread first overview

Preserve your sourdough for the future

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