Was inspired to attempt baking after watching The Great British Bake-Off. I have never really been a bread Baker and have always wanted to learn, but there is a lack of teachers in my area so I used my inspiration and educated myself online through blogs, YouTube, and reading several books.

Caractéristiques

Took a while to really develop, but it is a nice strong starter.

Viscocity

Goût et saveur

Recette

Ingrédients de base

Ingrédients pour nourrir le levain

Measure 113 g starter, flour, and water each and combine in large wide mouth Ball Mason jar.

Méthode de travail

Started using a mix of half AP flour and Whole wheat flours. Fed x2 daily 1/2 C. Flour mixture & 1/2 C. Warm water. Placed above fridge for ambient warmth. Switched from volume measurements to grams after day 7. 113:113:113 equal of starter, water, and AP (only) flour.