Susie is 8 years old, has a fuity-sweet, yogurt-like, mildly acidic aroma and is a very vigorous lady. I think of her as an active, buxom blonde in a very short Dirndl dress. :) She typically more than doubles in volume within 4 hours, and remains at peak for about 2 hours. The breads she produces have a soft, fluffy, very open crumb and a very mildly sour flavour.

Viscocity

Taste & flavour

Recipe

Starting ingredients

100g Spring water from aberfoyle, on
100g Hard spring wheat (unbleached, organic) from saskatchewan

Feeding ingredients

60g Spring water
60g Unbleached, organic hard spring wheat
30g Sourdough starter

For maintenance feeds, I discard all but 30g of the starter, then add 60g each of flour and water. If intending to bake in a day or two, I leave the starter on the counter until doubled, and feed again 12 hours later. Otherwise I return it to the fridge immediately after feeding.

60g Spring water 60g Unbleached, organic hard spring wheat 30g Sourdough starter

Working method

When I first started "Susie", I fed equal parts flour and water (in a 2:1 ratio to the existing starter) every 12 hours. After 4 days, I cut back to feeding every 24 hours. Maintenance feeds now are bi-weekly.

100g Spring water from aberfoyle, on 100g Hard spring wheat (unbleached, organic) from saskatchewan