the love for baking, the process of baking sourdough in every single way and the search for the roots of bread baking. Sourdough baking became a passion and a therapy for me. It makes me and my family happy with some great delicious bread!

Caractéristiques

She is very bubbly and happy. She is strong and loves to be fed with some delicious Manitoba Flour. She normally hates too cold and too warm...she loves the spring weather, this is when she easily help me get that amazing oven spring to life!

Viscocity

Goût et saveur

Recette

Ingrédients de base

20g Whole Rye Flour
20g Water

Ingrédients pour nourrir le levain

30g Sourdough
50g Manitoba
40g Water

I take a part of my starter and to a discard jar. Make sure to leave about 30g of starter in your jar

30g Sourdough

Add to the starter in the jar the Flour. In my case I use Manitoba flour.

50g Manitoba

Add to the mixture the water and stir nicely. Make sure there are no chunks of dry flour.

40g Water

Make sure to repeat the process every 12 hours or every 8 hours if you will be preparing for baking.

If you want, when not baking feed it and return it to the fridge till the next feeding, this would be about 3 days after the prior feed.

Méthode de travail

My Starter was based on a Whole Rye and Water mixture and later was transformed into a Wheat Flour starter. So the process I started by mixing on day 1 Whole Rye flour and water on a 1:1 ratio.

20g Whole Rye Flour 20g Water

from day 2 up to day 4 I was feeding my starter once a day with a mixture between Whole Rye and Water

from day 4 up to day 7 I take part of my starter and ad to Whole Rye Flour and Water.