Age
30Years
Color
Country of origin Iran
Taste
& Flavour
Mixture
100%
Liquid
Flour
Other
Bach
Since 1994
Curiosity to create an ancient flavour by microbes. What a lovely creatures that cannot be seen with the naked eye. They are the firs owners of our planet and carrying the secrets of creation in their DNA.
Characteristics
I feed on 1.3.3 at night and bake after 12h. The starting pH is normally around 3.8 and will drop to around 5.4 after feeding. It will drop to 3.9 when inoculated to bread dough. It rise about 4 times and stay for longer than my expectations. I keep it on the bench until night without feeding.
Taste & flavour
Recipe
Starting ingredients
- 100% Water
Feeding ingredients
- 100% Wheat
1
I feed on 1.3.3 ratio every 12h in room temperature. He is adopted to live with us in summer or winter.
I am baking almost every day, so I have no discard. I feed 35gr to make 245gr at night and I use 202gr for baking 2 loafs. The remaining will stay on bench until next feed at night. I use only 28% fraction wheat flour with minimum 42% wet gluten content to feed the starter. I use my grinder for
100% Wheat
Working method
1
Bach is made in 2016 in Australia and then mixed with different starters and flours when I Was traveling from Sydney to Germany and Greece, then Iran. I have also received some starters from friends around the world, including Beesee the No 136 in the library and after some experiences mixed with Bach. Now Bach is a collection of a lot of microorganisms from around the world. 100%h and only wheat.
100% Water