I have always been passionate about health (I'm a doctor hehe), and the way the food you eat can make a huge difference in the prevention of diseases and even as part of a treatment for diseases, that is why I have been eating sourdough for a long time, but recently I discovered more about the way to make a sourdough starter so I began learning and baking more.

Charakteristische Eigenschaften

Panchito was born from organic whole grain flour and another type of whole wheat flour that also has wheat bran. He passed the floating test in day two, I think it was because of the weather here in Monterrey, very warm and humid, and probably the wheat bran too.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Water
50% Whole wheat flour with wheat bran

Zutaten für die Auffrischung

60g Starter
60g Whole wheat flour with wheat bran
60g Water

Discard everything but 60 grams of starter

60g Starter

Add 60 grams of whole wheat flour with wheat bran

60g Whole wheat flour with wheat bran

Add 60 grams of water

60g Water

Aufarbeitung

I started by mixing 120 grams of whole wheat flour with wheat bran and 120 grams of water. For the first 8 days I kept 120 grams of the original starter and added the same proportions of the same flour and water. Then I reduced it to 60 grams of each. Same proportion.

50% Water 50% Whole wheat flour with wheat bran

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