i love learning about techniques in cooking generally, and am a 'kitchen tinkerer'. making a decent loaf of bread from a legacy starter was a goal for me, and i have been very pleased with the "journey", and of course the delicious results...

Charakteristische Eigenschaften

it is very hardy. i can leave it for, basically, an arbitrary time between feedings at this point; bounces back like a champ. sometimes if i'm not careful with timing the second rise, the initial oven-rise will even "blow out" the loaves.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

i try and keep it small, as many know it can take over, lol. ~1/2 cup of active starter total more or less. i take it out of the fridge and use it's feeding to simultaneous bake a loaf, preserving about that same amount back to it's "home container" at the height of the starter's activity.

Aufarbeitung

this starter does it all, various flours, rates of hydration, loaf styles, it's really a super star. the most common element would be before getting started in earnest, i start a rather "dry-ish" room temp 'biga' ferment the day before baking.

Ergebnis

Walnut Whole Wheat Boule

i mainly make variations of a boule loaf, here is one of my favorites ~30 whole wheat, with some walnut pieces added in.

Excelsior! Walnut Whole Wheat Boule second overview

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