No instant yeast available at the shops. Had no idea what was involved in sourdough, skimmed the recipe of making a starter one day thinking it would take a day or so, found myself irritated but committed once realising it would be a much longer process. Fell in LOVE with it and now bake 20-30 loaves a week, hoping to build a business with it so I can continue doing it with flow/ease.

Charakteristische Eigenschaften

Sweet, pleasant smelling, airy and bubbly with body. Never floppy or splashy.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100g Wholemeal flour
100g Filtered water

Zutaten für die Auffrischung

Lukewarm to touch water first, give it a “bath”, scrape sides and mix it well. Add flour, mix vigorously to incorporate air. Lid on, mark jar with masking tape. Use when doubled.

Aufarbeitung

I feed equal parts wholemeal flour & filtered water in quantity depending on the bake. Approx 100g used per loaf. Sometimes a little more flour for a faster, explosive rise. A little bit of rye if it’s accessible. No white flour, it hates it.

100g Wholemeal flour 100g Filtered water

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