Âge
Moins de 1 an
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
33%
33%
33%
Liquide
Farine
Autres
Mike
Depuis 2024
I started in lockdown late 2021, I caught the bug and ended up pursuing a career in baking. Since I have had many a starter. This is my magnum opus. The star of many a research project. Currently the effects of osmotic stress
Caractéristiques
I have noticed some interesting behaviour with my starter. It can adapt to stressful situations well. Has great flavour and can peak in 3 hours
Goût et saveur
Recette
Ingrédients de base
- 100% Water
- 100% Starter
- 50% Hodmedods yq wholemeal
- 50% Allison's strong white
Ingrédients pour nourrir le levain
1
Add water
Add starter
Add flour blend
Mix by hand until well combined and bubbling from oxygen introduction
Place in clean jar
Méthode de travail
1
I always feed at a 1:1:1 ratio. Typically 200g of each. Water is always 26°c and flour used can vary but will always be a 50/50 blend of white / wholemeal.
Due to availability I generally use hodmedods yq flour and Allison's strong white
100% Water
100% Starter
50% Hodmedods yq wholemeal
50% Allison's strong white