It's very picky about flour, it loves wheat flour and rye flour the most. Warm water will make it rise very fast and deflate. I equate this to overeating and going into a food coma. It's stiff when it goes into the jar after a fresh feeding, but when ripe it is a liquid-like levain which makes a sweet, slightly acidic flavor in the bread we bake.

Kıvamı

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

25g Starter
50g Water
25g Whole wheat flour
25g Bread flour

Besleme malzemeleri

Çalışma yöntemi

Add water to starter, stir to break up lumps

25g Starter 50g Water

Add flour, mix until dry, put in jar, cover loosely

25g Whole wheat flour 25g Bread flour

Result

Sourdough Bread

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