Being stayed in Germany for quiet a long time I got addicted to Sourdough breads. And when we moved back to India I was missing all the flavour in the bread. And that made me get into the field and study about it and make my own Sourdough starter.

Caractéristiques

It is not that sour but very mild, which I prefer. So I'm happy with my starter. Once due to some family commitment I couldn't feed it for 2 months. So when I removed it from fridge and tried to revive it. It was up and active again in three day.And I started baking with it again.

Viscocity

Goût et saveur

Recette

Ingrédients de base

% Wholewheat flour

Ingrédients pour nourrir le levain

% Flour

Discarding 80 % of the starter and feeding it again with flour and water. My ratio is 1:4:4 . 1 part being starter,4 being flour and water. In flour I use 20% wholewheat flour and rest 80 % all purpose flour or bread flour.

% Flour

Méthode de travail

I started my starter with 20% whole wheat flour 80% all purpose flour with 100 % hydration . It was up and active in 9-10 days. Being from India I named it as Desi . :-)

% Wholewheat flour