It grows quick and tends to work well with any flours. We also tend to take our starter we would toss in our muffins and cookies, where it gives a great, deep lactic flavour.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Pineapple juice
100% Spelt flour

Zutaten für die Auffrischung

75g starter, 150g whole grain wheat flour, 150mL filtered water, every few weeks as we're not doing much bread production at the moment.

Aufarbeitung

Combined equal parts fresh pineapple juice and organic spelt flour from Oak Manor farms in London, Ontario.

50% Pineapple juice 100% Spelt flour

Rested for 2 days at counter temp before beginning feeding with water and additional spelt flour.

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek