I had baked it years ago when my children were young. I got too busy with the children and the starter failed. My oldest daughter (28) took a class on sourdough. The decided to try again. I've cared for my starter since then. My husband and I are loving the fresh bread. No more store bread for us. We are very happy.

Charakteristische Eigenschaften

We are still learning. It will produce a delicious loaf of county loaf. It also makes great pizza dough.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

35g Starter
150g Flour (50
150g Water

Zutaten für die Auffrischung

150g Flour
150g Water
35g Starter

Feeding starter. Will increase the amount of starter to adjust for activeness to ensure it is mature in the morning when I need to start my bake.

150g Flour 150g Water 35g Starter

Aufarbeitung

The flour mix I use for the starter is a 50/50 mix of rye & white whole wheat. I am using Central Milling flours.

35g Starter 150g Flour (50 150g Water

Ergebnis

County Loaf

Based on the Tartine Recipe

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