Frequently refreshed with different flours (mainly rye, spelt and wheat), it's now almost four years old. Always happy and vigorous, it smells fruity and has a lovely cream colour.

Viscocity

Goût et saveur

Recette

Ingrédients de base

100g Wholemeal rye flour
200g Water

Ingrédients pour nourrir le levain

Méthode de travail

On day 1,use a medium sized plastic bowl with a lid, mix 25g wholemeal rye flour and 50g water, put the lid on and keep at a warm temperature for 24 hours.

100g Wholemeal rye flour 200g Water

On day 2, add 25g wholemeal flour and 50g water into the bowl which contains the 75g starter mixture from Day 1, cover and keep at a warm temperature for 24 hours.

On day 3, add 25g wholemeal flour and 50g water into the bowl which now contains 150g starter mixture from Day 1 and 2, cover and keep at a warm temperature for 24 hours. At this point, you may already start to see signs of the starter fermenting (small bubbles).

On day 4, add 25g wholemeal flour and 50g water into the bowl which now contains 225g starter mixture from Day 1, 2 and 3, cover and keep at a warm temperature for 24 hours.

You should now have an active starter that has bubbled up overnight, slightly subsided again and smells fruity.