Industrialization of the bread production along with some health issues led me to some research which resulted among many others things to the sourdough bread. In other words to the naturally fermented foods that are superior and nutritionally more beneficial to my health.

Charakteristische Eigenschaften

My starter doubling or tripling it's volume after 4-5 hours max if being kept outside the fridge. This time frame could be more or less depending the temperature and storage place. It has a relatively sour flavor and smell. It's color is grey if fed entirely with wholegrain. It's very tolerant with different flours or even with big delays on feeding.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

80% Discarding
50g Flour (whole grain or plain or mix)
50g Water

Zutaten für die Auffrischung

Aufarbeitung

Discarding 80% of the already fermented starter from the last feeding. That usually means discarding around 70-80 grams since I always try to keep total amount of my sourdough starter within my needs and not wasting a lot of flour.

80% Discarding

Adding 50 grams either of plain tap water or filtered (I haven't seen any significant difference) and another 50 gram of flour. The flour type I use is usually of wholegrain or all purpose flour depending on where I'm going to use my starter. Obviously I maintain my stater at 100% hydration cause requires minimum time and effort for feeding.

50g Flour (whole grain or plain or mix) 50g Water

Depending on when I want to use the starter or if this a regular feeding routine and the environment's temperature I decide whether this starter will remain outside or inside the fridge. I usually give it some time outside the fridge (a couple of hours) and then I put it in the fridge if I don't have the intention to use it till the next feeding after 24 or 48 hours.

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