I've gotten into fermentation this past year, and have been baking bread for over 30 years. Finally decided to try making a sourdough (also because I'd read that even if you have gluten sensitivities, sourdough is sometimes tolerated)

Charakteristische Eigenschaften

She's still young (only started mid-August, 2016), so she's still developing her personality, but so far she's resilient and amenable/easy to work with. She's a strong starter, quite thick when I stir her when she comes out for her feeding. :)

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

.5Cup Wheat flour
.33Cup Water

Zutaten für die Auffrischung

.5Cup Wheat flour
.33Cup Water

I keep Hildy in the fridge, taking her out twice a week to feed & to use for a new loaf.

.5Cup Wheat flour .33Cup Water

Aufarbeitung

I started with 1/2c organic flour (1/2 ww, 1/2 AP), 1/3 cup water. Day 2, discard 1/2, feed 1/2c flour, 1/3c water Day 3, repeat day 2 Day 4, repeat day 2 Day 5, discard 1/2, feed 1/2c flour, 1/4c water Day 6 & on, repeat day 6 after day 7 I ran out of organic flour, & switched to (supermarket) bleached AP flour

.5Cup Wheat flour .33Cup Water

Ergebnis

Breads et al

I've made loaves, pancakes, crumpets, crackers, biscuits,& poffertjes.

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