I had digestion issues, so I wanted to try yeast-free bread. As I don't like any other alternatives, I was determined to find a proper compensation. My decision in 2011 coincided with the Tartine bread book, so I was on a mission to bake delicious sourdough bread. After 5 years I'm still hooked.

Caractéristiques

My starter is a whole of a best in summer, it doubles in volume in 3-4 hours. It's favorite food is fresh whole grain flour with a touch of fresh white flour. It doesn't like store bought flour. I am very proud of it, especially when it supports me in croissants baking.

Viscocity

Goût et saveur

Recette

Ingrédients de base

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Ingrédients pour nourrir le levain

My feeding routine depends on what I bake. If I bake bread once per week, I feed my starter once or twice per week and keep it in a fridge in the meantime. If I bake croissants, I refresh it 4-5 times per week to build up the yeasts. The amount of flour and water I add depend on the quantity of the bread, usually it's 75 g of water and 75 g of flour.

Méthode de travail

On the first day I mix 50 g of flour (I use whole grain flour, normally rye, wheat or spelt) and 50 g of water. I leave to ferment for 24 hours at the room temperature.

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On the next day,I add 40 g of flour and 40 g of water. On a third day I add 30 g of flour and 30 g of water.

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