He is a tad picky about the flour he is fed with. Here in Canada I feed Anita's organic unbleached white flour which he loves. When traveling, it does happen that he is not too excited about a certain flour. It might be wishful thinking but I think the traveling/exposing him to a lot of different flours, mad him stronger. He is a reliable work horse!

Viscocity

Goût et saveur

Recette

Ingrédients de base

50g Flour, organic white
50g Water, evian
20g Starter

Ingrédients pour nourrir le levain

42% Water, evian
16% Starter
42% Flour, organic, white, unbleached

For production: I dissolve 40% sourdough start in 100% water (Evian), then add 100% organic white unbleached wheat flour(bakers p, If in Canada it is Anita's flour, if traveling any given local organic white unbleached flour. At this ratio Athos is at his best after 6-8 hours at room temperature. If I'm not baking that day the ratio is 100% flour, 100% water and only 20% starter, fed every 12 hrs.

42% Water, evian 16% Starter 42% Flour, organic, white, unbleached

Méthode de travail

For production: I dissolve 40% sourdough start in 100% water (Evian), then add 100% organic white unbleached wheat flour (bakers percent), If in Canada it is Anita's flour. Athos is at his best after 6-8 hours at room temperature.

50g Flour, organic white 50g Water, evian 20g Starter