It's very "noble" and grateful for being fed. After being neglected it for 3 months and it was active and frothy within 12 hours. It usually doubles quickly and soemtimes even triples. A small tablespoon of rye or whole wheat is enough to get it active, if it slows down.

Viscocity

Goût et saveur

Recette

Ingrédients de base

2oz Water
.5oz Rye
2oz Whole wheat
3oz Water
3oz Whole wheat
3oz Unbleached white
3oz Water
3oz Unbleached white
3oz Water

Ingrédients pour nourrir le levain

100% Water
100% Bread

Take out starte out of the fridge, feed every 6 to 12 hours a few times before returning it to the fridge in equal proportion of flour and water as the starter you have.

100% Water 100% Bread

Méthode de travail

Add 2 oz water to 1.5 oz whole wheat and .5 oz rye. Keep at an avg temperature of 76 F, Leave covered for one day.

2oz Water .5oz Rye 2oz Whole wheat

Discard half and add 3 oz of whole wheat flour and 3 oz water. Leave 24 hours.

3oz Water 3oz Whole wheat

If bubbly and alive, every 12 hours repeat the process of leaving around 3 oz and adding the same amount of water and unbleached White flour.

3oz Unbleached white 3oz Water

Continue this feeding adding for 7 or 8 days, until the starter matures and doubles or triples in size. A small amount of sourdough will do before every feeding but you can keep it at 3 oz. Feed it every 12 hours. It should be very bubbly and if dropped in water it will float.

3oz Unbleached white 3oz Water