After she was ready i started feeding with All Purpose flour as its easier to buy. the temperature in my kitchen is very variable as the house is very badly insulated. It ranges from 17°C or less in winter to 37 in summer. I didnt bake last year after the roomtemp was more than 32°C. I keep Sinai in the fridge and feed once a week if i dont bake, which is very much appreciated by her.

30g Sinai 50g Wheat 45g Water

작업방식

I started with 50g of egyptian wholewheat flour and 50g water. She was fed 3 days with the same amounts. On the 4th I took 30g off of her and fed her with 50g wholeweat and 50g water. I countinued this way for another 6 days and she was ready to recieve the name Sinai.

50g Wholewheat 50g Tap water

Result

White Bread

65% Hydration oliveoil

Laugenbreadrolls

to good to be described didnt survive the night

Preserve your sourdough for the future

Create your own Explore sourdough library