I like baking. I didn't want to constantly buy commercial yeast. I wanted to produce my "own yeast". An this was sourdough. My curiosity caused me to dive into the depths of the sourdough.

Caractéristiques

I'm in love with my NUMBER FOUR starter. I feed it with Bulgarian spring water from Rhodopi Mountains. I use my own flour mixture for feeding it - 10% WW and 90% AP flour from a local mill. It gets active for 3-4 hours. The smell of home made sourdough bread is soooo delicious. Yummmi!!!

Viscocity

Goût et saveur

Recette

Ingrédients de base

50g Wholemeal Wheat Flour
50g Spring water

Ingrédients pour nourrir le levain

100% Starter
100% Water
100% Flour

I weight my starter.

100% Starter

I add the same weigth water.

100% Water

I feed with the same weight flour mixture (10%WW flour - 90% AP flour). I feed my starter 1: 1 :1 ratio (starter/water/flour)

100% Flour

My starter is "sleeping" in the fridge when I don't use it. I feed it when I want to bake. And befor putting it in the fridge I feed it again.

Méthode de travail

In a glas jar I put WW organic flour.

50g Wholemeal Wheat Flour

I put spring water at room temperature to the glas jar.

50g Spring water

Day 1 - mix all the ingridients. Day 2 - just mixing. Day 3 - discard exept 2 table spoon of mixture. Feed with 30 g water and 30 g flour. Day 4, 5, 6 - repeat Day 3. Day 7 - mix, feed with 50 g water and 50 g flour. Put in a fridge. After 2 days - making a first bread.