The first time I was introduced to s sourdough starter I was fascinated, it was a generational starter from New Zealand. Unfortunately I killed it, then went to a bread baking course and killed another. I felt more determined to create my own starter and fell in love more and more with the simplicity of flour, water and salt and its ability to become a generational treasure for future baking!

Caractéristiques

Bubbles have a very mild personality, not very acid or potent. Bubbles have a very lovely nutty smell with a slight tangy smell/taste. Some days she can be very mellow and slow whereas other days she reach for the skies.

Viscocity

Goût et saveur

Recette

Ingrédients de base

60% Bread flour
20% Rye flour
20% Whole wheat flour
100% Water

Ingrédients pour nourrir le levain

15g Sourdough starter
15g Flour mix
15g Water

I remove my starter from the fridge, measure some out (15g) and feed it with my 60% white 20% whole wheat & 20% rye flour mixture (15g initially)and an equal amount of water (15g) I repeat the feeding process 2x a day in the winter or 3x a day in the summer. I also often change the feeding ratio of Sourdough:Flour mix: Water from1:1:1 to 1:2:2 depending on the weather/temperature.

15g Sourdough starter 15g Flour mix 15g Water

Méthode de travail

I maintain a liquid starter, which I feed with a mixture of bread flour, rye flour and whole wheat flour. When not in use I store Bubbles in the fridge, then when planning to bake (weekly) I feed the starter for a few (usally 2 days) days (2 / 3 time a day) to get it nice and active before baking.

60% Bread flour 20% Rye flour 20% Whole wheat flour 100% Water