Alter
4Jahre
Farbe
Ursprungsland Kanada
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
NDG
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lack of good bread in the area
Charakteristische Eigenschaften
quite acidic at times but pleasant smell a few hours after feeding, rises quickly and remains quite bubbly, usually easily passes the 'float' test up till 10h or so after feeding, which is when I will usually use it; I keep the original taster in the fridge almost constantly, but an offspring on the counter which I then feed and use every 2-3 days
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Wholeweat
- 50% Ap
Zutaten für die Auffrischung
- 50% Wholeweat
- 50% White flour
1
discard partly, add the same amount, 50% organic all purpose, 50% whole-wheat , usually doubles or more within 4-5 hours, then goes down a bit but strengthens
50% Wholeweat
50% White flour
Aufarbeitung
1
50% organic whole-wheat
50% organic all purpose
one month old, started off with water mixed with honey and whole-wheat flour, fully functional after 5 days
50% Wholeweat
50% Ap
Ergebnis
basic sourdough bread
400gr organic white AP
100gr organic whole-wheat
100 gr starter
300gr water
10gr salt
