I usually feed the sourdough at a ratio of 1:2:2 for baking about 6 hours before use. If i am not baking i feed it 1:1:1, and put it back in the fridge after about an hour.

50% Wheat

Aufarbeitung

This starter was created about 1 1/2 yeares ago. I used som natural yeastwater made from raisins, and plane white flour.

50% Wheat

Ergebnis

Standard loaf

wheat + spelt or durum 80/20. Hydration about 70%. Starter 20% and salt 2%

Pizza

Panettone

Altamura

100% durum bread

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Kommentare

Matts Jern

I used this starter for both sweet bread, like panettone, and ordinary sourdough bread. I have used it with variuos flours like wheat, durum, spelt, and rye.It works with everything.