Feeding sometime in the morning, between 6:00 and 9:00 am, use 100 grs starter + 200 grs baker´s flour + 50 grs andean whole wheat flour + 200 grs water at room temperature. about 6 hrs later I can use it for bread

200g Baker´s wheat flour 50g Andean whole wheat flour 100g Starter 200g Water

작업방식

Day 1 my starter began by mixing 400 grs andean (from Arquipa) whole wheat flour, and 400 grs of water at room temperature (during Lima´s summer).

100% Andean whole wheat flour 100% Water

Days 2, 3, 4 and 5, about 24 hrs after beginnig keep 200 grs of the mix in the tub, and refresh it with 400 grs andean whole wheat flour and 400 grs of water at room temperature

100% Andean whole wheat flour 100% Water

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