I'm happy with my starter. It makes a nice slightly sour bread. When it's been fed it seems to double in 4-5 hours. If fed again after it sinks back down it will double in 4 or less hours. I have another starter that came from this one that is named Pepper and it's not as sour, don't know why.

Viscocity

Goût et saveur

Recette

Ingrédients de base

100g Water
50g All purpose flour
50g Ka whole wheat flour

Ingrédients pour nourrir le levain

In the beginning I weighed my starter and added = amonunts of water and flour to it. I used All Purpose flour and KA wheat and stirred it up.. Moved the rubber band on the jar to the level of the mixture and waited for it to double. I loosened the jar lid to allow for the gas to escape.

Méthode de travail

In May of 2016 I followed the instructions on the wildyeastblog.com/raising-a-starter. I used an olive jar for my container, it holds about a quart.

100g Water

50g All purpose flour

MIxed All purpose flour and whole wheat with the water, covered the jar with a folded paper towel and secured it with a rubber band. 2nd rubber band marked the level of my mixture in my jar. I set it outside on my covered deck to ferment. It was about 80 degrees Fahrenheit outside.

50g Ka whole wheat flour