Age
8Years
Color
Country of origin Canada
Taste
& Flavour
Mixture
50%
50%
Liquid
Flour
Other
Levain on a Prayer
Since 2016
I love the taste of sourdough, and my sister and father had started to make some about 6 months ago. Decided to try my hand at it, and I've loved baking ever since!
Characteristics
Solid crumb. moderate lift. Buttermilk acidity. Dark crumb.
Taste & flavour
Recipe
Starting ingredients
- 100% Organic rye flour
- 100% Tap water
Feeding ingredients
1
Discard half of the spent starter.
Add 90C tap water to the remaining starter, and mix until fully combined.
Add an equal weight of organic rye flour, and mix until fully combined.
Working method
1
I feed by starter once a day: 1:1 flour to water.
I use organic rye flour and tap water (slightly hard in Kitchener). The temperature in my kitchen is usually 18-19 degrees in the Fall-Winter months. Very alcohol and vinegary smells after 1 day, and it passes the float test every time!
100% Organic rye flour
100% Tap water
Result
Standard Sourdough 16hr total
I really only bake sourdough at this point. going to be expanding that soon though!
