I love the toasted sourdough bread and because it's healthy and helped in digestion. I decided to start culture my own starter 3 years ago and bake until now.

Caractéristiques

I maintain as white starter, it was first created using rye flour to make it active then eventually change to white. It's very active starter and I bake sourdough at least once a week. I used around 16-25% of starter in my sourdough and it doesn't give me sourness but sweetness in flavor. Occasionally i take some of the starter and turned into 50% or 60% stiff starter.

Viscocity

Goût et saveur

Recette

Ingrédients de base

200g Starter

Ingrédients pour nourrir le levain

40g Starter
80g Add plain flour
80g Add water

Take it out from fridge and leave at room temperature for a while. I usually feed 80-100g flour and water with normal plain flour. So total is about 200g. I discard the old starter, leave around 40g to feed with new flour and water.

40g Starter

Add 80g of plain flour and 80g of water

80g Add plain flour 80g Add water

mixed well and leave at room temperature for few hours, then take some to make the sourdough bread. The remaining I feed the same amount and follow step 1-2. Leave at room temperature for 1-2 hours then keep in fridge.

Méthode de travail

TheBees is about 3 years and 2 months now. I keep at 100% hydration. Feed at least once or twice a week and keep around 200g in total. Before each use I refresh it at least once, occasionally I leave my starter at room temperature for few days and keep feeding to increase the counts. I sometimes take some and turned into 60% starter.

200g Starter