Lack of quality breads. After reading about a few people baking their own breads, I decided to give it a try as I wasn't happy with the quality of bread available in my area. After a few failed attempts, I have created my own starter and came up with a recipe that I am happy with.

Характеристики

Strong, perseverent, moody, bubbly.

Viscocity

Вкус и аромат

Рецептура

Ингредиенты для стартера

100g Rye
100g Wholemeal
200ml Water

Ингредиенты для обновления

After removing it from the fridge, I feed it with 50 g of white flour and 30 ml of water. Leave it at room temperature for 24 hours and feed it again with the same amounts as before. I wait between 4-6 hours (depending on room temperature) before using it.

Метод работы

All mixed together and left outside for 24 hours. Half of it discarded and replaced with equal quantities of flour and water for 8 more days until fully active. Currently, it lives in the fridge and I feed it every 4-5 days depending on how often I bake.

100g Rye 100g Wholemeal 200ml Water