I used to feed my starter witho whole wheat flour. But now i prefer a more strong flour like Manitoba, p/l 0,55 W 380 at a 45% of water. I usually keep it in the fridge and refresh twice a week

점도

맛과 풍미

레시피

시작하는 원료

100% Flour
45% Water
100% Old starter

먹이재료

100% Manitoba flour
100% Water

Add water to old starter and mix, then i Add the flour and mix

100% Manitoba flour 100% Water

작업방식

Mild acidity, cream colour, it's a bit slow and it doesn't offer big holes but great flavour and strenght

100% Flour 45% Water 100% Old starter

Result

Pizza

Bread

Panettone

Preserve your sourdough for the future

Create your own Explore sourdough library