I started in lockdown late 2021, I caught the bug and ended up pursuing a career in baking. Since I have had many a starter. This is my magnum opus. The star of many a research project. Currently the effects of osmotic stress

Charakteristische Eigenschaften

I have noticed some interesting behaviour with my starter. It can adapt to stressful situations well. Has great flavour and can peak in 3 hours

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Water
100% Starter
50% Hodmedods yq wholemeal
50% Allison's strong white

Zutaten für die Auffrischung

Add water Add starter Add flour blend Mix by hand until well combined and bubbling from oxygen introduction Place in clean jar

Aufarbeitung

I always feed at a 1:1:1 ratio. Typically 200g of each. Water is always 26°c and flour used can vary but will always be a 50/50 blend of white / wholemeal. Due to availability I generally use hodmedods yq flour and Allison's strong white

100% Water 100% Starter 50% Hodmedods yq wholemeal 50% Allison's strong white

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