It very strong . It ready to be used ( pass float test) in 2 hours if i feed it 1:1:1 We try to keep the levain young even during feeding, not reach it peaks. But sometimes happend we have to much starter so we just use it even a bit overripe.

점도

맛과 풍미

레시피

시작하는 원료

13% Starter
100% Bread flour 13%
100% Water

먹이재료

100% Flour
100% Water
13% Levain

I put the levain in the bucket, pour water, mix them to dissolve the levain. Then i jump in the flour and mix them well by hand , trying to aerate my levain with oxigent and make sure no dry flour at the bottom

100% Flour 100% Water 13% Levain

작업방식

I feed my starter at 5.00 am, 13.00 pm and 5.00 pm. For 5.00 am and 5.00 pm i feed as follow

13% Starter 100% Bread flour 13% 100% Water

At 13.00 pm i feed the starter if i don't have enough for 5.00pm feeding. The formula depend on the starter we still have on hand. I put it in the warm area which is top of oven if i do big feeding to make it ready for 5.00pm feeding

Result

Plain Sourdough

Tartine sourdough with 5% wheat brand from Irex available in indonesia

Preserve your sourdough for the future

Create your own Explore sourdough library

의견

Anna Stiady

with growing sourdough community and
everybody has baked amazing product with different flour and approach , still lot to learn about sourdough world!