The idea of dry yeast did not go very well, the balance of water temp to activate never worked for me. Fresh yeast worked well, however I find them only in quantities of 500g, and it doesn't store very well. Sourdough allows me to cultivate the wild yeast in proportions I need, when I need it !

Charakteristische Eigenschaften

Peaks in about 6 hours, holds the peak for many hours after. Isn't too sour, bread survives even when overproofed :)

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

20% Starter
100% All purpose flour
80% Water

Starter:Flour:Water in parts 1:5:4 Feeding schedule is for about 2-3 days when I'm baking. If I'm aiming for a large amount of levian I feed it in 12h. Normal practice is I maintain 4g Starter+20g Flour+16g water in a tiny jar. Otherwise it is fed once a week and stored in the refrigerator. ---80% Hydration---

20% Starter 100% All purpose flour 80% Water

Aufarbeitung

From a dried starter shared generously by Mark Gunderman, a starer he calls 'Joe'. He told me it's a 300 year old starter from Italy. Mixed the dried starter with water to form a very thick paste. The starter was active in 24 hours, and followed the feeding routine after this.

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