Smells fairly sweet and allows me to work on long bulk ferments to develop more complex flavours.
- 20g Water
- 10g Whole wheat flour
- 10g Plain flour
Was initially a 100% wholewheat that gradually took to 50%/50% plain flour and whole wheat. Fed with Wallaby and the wholewheat is from a local mill. My starter does well in fairly cold conditions.
20g Water 10g Whole wheat flour 10g Plain flour