I've been making sourdough bread since 1975, when I was first married, using a recipe from Fleischmann's Yeast. I decided to make and maintain a starter more recently instead of making a starter each time I wanted to bake bread.

Charakteristische Eigenschaften

Mine lives mainly in the refrigerator as I don't bake all that often. It's just the two of us, after all. When I want to bake, I will allow it to come to room temperature and feed it at least two days before baking.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

33% Water
33% Starter
33% Flour

Zutaten für die Auffrischung

33% Water
33% Starter
33% Flour

33% Water 33% Starter 33% Flour

Aufarbeitung

Started with AP flour and tap water, and because we have a grape vine in our yard, I threw in a handful of grapes to get it started. Now, it's just AP flour and water, with the occasional bit of rye flour added to keep it strong.

33% Water 33% Starter 33% Flour

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