It's quite mild for a stiff starter. Feeding it with orange yeast water once in a week makes it a hybird type of starter. That helps me to gain a great texture & flavors for our southern style flat breads named "tırnak pide" means "nailed pide bread"

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Wholemeal Wheat Flour
45% Water

Zutaten für die Auffrischung

20g Starter
400g Wholemeal Wheat Flour
180g Water

I use 1:9:20 ratio to feed my stiff starter.

20g Starter 400g Wholemeal Wheat Flour 180g Water

Aufarbeitung

Here is really hot & humid climate and keeping our starter alive is a challenge. This climate also effects on local Wheats and it makes the flours a little bit weaker. Because of this I keep my starter stiff. Also every week I feed it with orange yeast water once.

100% Wholemeal Wheat Flour 45% Water

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