I am/was an avid home brewer and have had success brewing several "wild" ales by letting my beer ferment from the natural yeast and bacteria in the air. That prompted me to try making my own starter. It took a couple tries, but eventually I was successful. I started my starter in my backyard shed over about 6 days. My process: Windows open, fan on, and a loosely covered bowl of flour and water!

Caractéristiques

Due to my schedule, I've had to keep my starter in the fridge Saturday - Wednesday, so it takes a couple feedings to get going again.

Viscocity

Goût et saveur

Recette

Ingrédients de base

Ingrédients pour nourrir le levain

I typically feed my starter by first adding the water, then starter and mix. Once dissolved I add the flour and finish mixing. I keep it in my microwave which typically keeps it around 74°F.