I had digestion issues, so I wanted to try yeast-free bread. As I don't like any other alternatives, I was determined to find a proper compensation. My decision in 2011 coincided with the Tartine bread book, so I was on a mission to bake delicious sourdough bread. After 5 years I'm still hooked.

Характеристики

My starter is a whole of a best in summer, it doubles in volume in 3-4 hours. It's favorite food is fresh whole grain flour with a touch of fresh white flour. It doesn't like store bought flour. I am very proud of it, especially when it supports me in croissants baking.

Viscocity

Вкус и аромат

Рецептура

Ингредиенты для стартера

100% Flour
100% Flour

Ингредиенты для обновления

My feeding routine depends on what I bake. If I bake bread once per week, I feed my starter once or twice per week and keep it in a fridge in the meantime. If I bake croissants, I refresh it 4-5 times per week to build up the yeasts. The amount of flour and water I add depend on the quantity of the bread, usually it's 75 g of water and 75 g of flour.

Метод работы

On the first day I mix 50 g of flour (I use whole grain flour, normally rye, wheat or spelt) and 50 g of water. I leave to ferment for 24 hours at the room temperature.

100% Flour

On the next day,I add 40 g of flour and 40 g of water. On a third day I add 30 g of flour and 30 g of water.

100% Flour