It was hard to find good bread near me so I worked in an artisan bakery where the owner gave me some of her starter and I learned many many tips on baking.

Charakteristische Eigenschaften

Its a pale color and fresh smelling lovely starter that produces a wonderful sourdough loaf every time I use it. Its origins are over ten years old. The starter was acquired from a mother starter about five years ago that had been fed and used for over five years in a commercial bakery.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50g Starter
240g All purpose flout
300g Watet

Zutaten für die Auffrischung

I stir the starter well. Measure out 50 grams of old starter. Mix well with 240 grams of AP flour and 300 grams artesian water and let rise between 8-9 hours at room temperature. Once its done I refridgerate until the next feeding a week later.

Aufarbeitung

I keep it in the fridge and feed it weekly but I keep a jar of it at room temperature also to bake with regularly. But my main starter is in the fridge.

50g Starter

King arthur all purpose flour

240g All purpose flout

I only use bottled artesian water. Never tap water.

300g Watet