This is my first and only starter (which is based on some starter a friend gave me), so I don't know what makes it special. I do know that it is very reliable; I never have any problems with alcohol smells.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

40g Water
20g Starter
40g White
10g Whole wheat

Zutaten für die Auffrischung

After mixing, I keep the starter in a warm place (around 20 C) for at least 6-8 hours, sometimes overnight. Then I bake, and my discard starter is put back in the fridge.

Aufarbeitung

Existing starter is removed from fridge and allowed to come to room temperature which is around 20 C - that takes a couple of hours.. Water is heated to 32 C, then all ingredients are mixed.

40g Water 20g Starter 40g White 10g Whole wheat

Ergebnis

baguette

70% hydration, based on Samuel Fromartz recipe

whole wheat sandwich loaf

100% whole wheat, baked in loaf tins, 100% hydration

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Kommentare

Karl De Smedt

How nice. Muito obrigado!