I struggled almost 2 years to maintain a good starter. After taking vacation or after a period of busy at work, my starter failed over and over. 4 days before the first COVID -lockdown, 9th march 2020, I thought I had plenty of time to maintain a starter. I studied the information on The quest for sourdough and I developed myself a method using a Weck-jar (like Karl Desmedt does in his library).

Charakteristische Eigenschaften

Oscaar delivers a smooth, little bit sweet tasting bread, not sour at all.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Rye
50% Water

Zutaten für die Auffrischung

50% Rye
50% Water

Oscaar stays overnight in the refrigerator. That keeps him calm. After taken him out, I feed Oscaar. He stays at roomtemperature. When he is very active, I use part of him to make a bread. I feed him again. When he is active, I place Oscaar in the fridge.

50% Rye 50% Water

Aufarbeitung

Oscaar is 'the Michael Jackson of sourdoughs'. It started brown using wheat whole flour, later on it turned to white using wheat flour. Now I use rye flour because it is fun to make it. It feels like playing with clay.

50% Rye 50% Water

Ergebnis

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