Age
8Years
Color
Country of origin United States
Taste
& Flavour
Mixture
75%
25%
Liquid
Flour
Other
Olive
Since 2016
Saw article on NY Times Cooking and then another on Food 52.
Characteristics
I'm happy with my starter. It makes a nice slightly sour bread. When it's been fed it seems to double in 4-5 hours. If fed again after it sinks back down it will double in 4 or less hours. I have another starter that came from this one that is named Pepper and it's not as sour, don't know why.
Taste & flavour
Recipe
Starting ingredients
- 100g Water
- 50g All purpose flour
- 50g Ka whole wheat flour
Feeding ingredients
1
In the beginning I weighed my starter and added = amonunts of water and flour to it. I used All Purpose flour and KA wheat and stirred it up.. Moved the rubber band on the jar to the level of the mixture and waited for it to double. I loosened the jar lid to allow for the gas to escape.
Working method
1
In May of 2016 I followed the instructions on the wildyeastblog.com/raising-a-starter. I used an olive jar for my container, it holds about a quart.
100g Water
2
.
50g All purpose flour
3
MIxed All purpose flour and whole wheat with the water, covered the jar with a folded paper towel and secured it with a rubber band. 2nd rubber band marked the level of my mixture in my jar. I set it outside on my covered deck to ferment. It was about 80 degrees Fahrenheit outside.
50g Ka whole wheat flour
Result
Sunny Sourdough
I made this morning, because all my previous photos are too big for you to accept!
Comments
The constancy of my starter is incorrect. It's not silly putty. How to edit this?
Seems like every day I learn something new about sourdough. It is rewarding to provide quality breads and bake goods to my family.