It's 6years old, brown color and liquid. Its smell slightly tangy and wheat. After feeding, it reaches peak within 4 hours and able to hold another 4- 6 hours before it collapses, it able to be kept in fridge for 16days and kick start to bake with 1feeding, behaviour is like a marathon runner, sometimes it's slow and steady, sometimes it speeds up and raise the dough very fast and over ferment.

Viscocity

gusto

Receta

Ingredientes de partida

50% Organic wholemeal flour
50% Organic bread flour
100% Enzyme water from soaking wheat berries

ingredientes de alimentación

50% Organic wholemeal flour
50% Organic white flour
100% Water

1. As a homebaker, I keep my starter very minimum amount which only 30g. 2. Before baking 4 to 6 hours, I feed the starter with ratio of starter:water:flour , 30g : 100g : 100g. I will use 200g in baking and keep the balance into fridge again. 3. I feed the starter only with organic flour, 50% of wholewheat and white, and cold water from fridge (due to hot temperature in Malaysia).

50% Organic wholemeal flour 50% Organic white flour 100% Water

método de trabajo

I soak 1/4cup of wheat berries with a cup of water, sit in room temperature 24hours and use the water to mix into the starter. This water, I call it "enzyme water" or in Chinese is 回春水 (spring water) only needed for first 5to 7 days, after that I feed the starter with just water. I use the yeast water because the imported flours here are aged and less enzymes activity.

50% Organic wholemeal flour 50% Organic bread flour 100% Enzyme water from soaking wheat berries