Abused and evolved tough sourdough. Never fridged, starved, drowned, in Singapore, never been below 28 degrees, usually at 30+ Been feed over the years different types of grains from different regions including generic plain flours, whole grain, dark rye, atta, chakki atta…. Traveling through Darwin’s Evolution chart.

Viscocity

Taste & flavour

Recipe

Starting ingredients

25% Plain flour 9%
25% Wholemeal Wheat Flour
50% Boiled tap water

Feeding ingredients

20% Starter
40% Wheat flour
40% Water

Take most of old out (fry in pan for breakfast) Add whole meal or plain flour Room temp water Mix

20% Starter 40% Wheat flour 40% Water

Working method

Usually use whole-wheat, have been mixing flour from different regions of the world. Been had occasionally dark rye, chakki atta etc. Over the years been turned to occasionally wet, sometimes extremely stiff. Haven’t travelled much, lived all its life in Hot and Humid Singapore where weather rarely drops below 27 degrees at night.

25% Plain flour 9% 25% Wholemeal Wheat Flour 50% Boiled tap water