Age
3Years
Color
Country of origin United States
Taste
& Flavour
Mixture
50%
50%
Liquid
Flour
Other
Стёпа
Since 2021
Graduating from yeast breads I used to make in a bread machine and after my homebrewing beer days were over
Characteristics
Average tanginess on most sourdoughs - simple 20% whole wheat, 80% bread flour recipes. Average open crumb. Starter is fed 3 times before used in a recipe, usually with 20% innoculation
Taste & flavour
Recipe
Starting ingredients
- 50% Whole wheat
- 50% Water
Feeding ingredients
1
1. Discard everything but 5-10g, feed 1:5 ratio
Working method
1
Grown in Centennial, CO, USA. Fed with 100% whole wheat
50% Whole wheat
50% Water
Result
Bread!
20% whole wheat, 20% innoculation
