In the first months of use it still did not have much force, but mainly in the last month it has developed a lot and has generated more structured loaves and doughs with greater capacity of water absorption.

Viscocity

Goût et saveur

Recette

Ingrédients de base

50g Whole wheat flour
50g Mineral water

Ingrédients pour nourrir le levain

50g Levain
100g Whole wheat flour
100g Mineral water
1tbsp Whole wheat flour

I take the glass pot from the refrigerator, pick up the yeast and add more flour and water, letting it rest at room temperature for 8 hours until it wakes up.

50g Levain 100g Whole wheat flour 100g Mineral water

I reserve 50g of the yeast, add 1 spoon of flour, mix well and store it again in the glass jar in the refrigerator until the next use.

1tbsp Whole wheat flour

Méthode de travail

I mix the ingredients in equal amounts, 50g each, every 24 hours for 1 week, leaving it to rest at room temperature covered by a dishcloth during the intervals. Then I put the new sourdough inside a glass jar and take to the refrigerator until the next feed.

50g Whole wheat flour 50g Mineral water