stored in the fridge but taken out and fed every 7 days. - discard 50% of the starter then add wholemeal flour (60g), strong white flour (40g) and tepid water. (100ml) mix well and cover.

Aufarbeitung

In a large bowl mix 60g wholegrain flour, 40g strong white bread flour and 100ml luke warm water. Mix well and cover. Leave somewhere warm until fermentation has started.

Once fermentation has started feed every 24 hours by discarding 50% and adding 60g wholegrain flour, 40g strong white bread flour and 100ml water - mix well and cover - repeat for 7-10 days. Keep at room temperature. After 7-10 days it's ready to use.

Ergebnis

Sourdough scones and loaves

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek