Fascination with the process
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
- 100% Wholewheat
- 100% Water
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,
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
Rustic crusty whole- or part whole wheat bread