I love baking bread, and just wanted to try something different during the pandemic, like many others. I love the taste of store-bought sourdough, and wanted to try to make it myself.

Characteristics

Khal rises fairly quickly when fed, usually tripling in size in about 8 hours. He has a lovely dark color and plenty of bubbles. It's fairly thick, and not too runny. He makes a delicious, tangy bread, and you can truly taste the sourness. The apple and the whole wheat flour give Khal quite the lovely flavor!

Viscocity

Taste & flavour

Recipe

Starting ingredients

113g Flour
113g Water
50g Apple

Feeding ingredients

113g Flour
113g Water
113g Starter

I begin by measuring out 113g of stone ground, whole wheat flour (preferably TAM 105 from Barton Springs Mill) into a bowl. I then measure out 113g of my active starter and add it to the bowl. I then measure out 113g of water and add it to the bowl, stirring it all until there's no dry flour left. I then return it to a clean jar for storage.

113g Flour 113g Water 113g Starter

Working method

Day 1, mix all ingredients together in a bowl, then pour into a jar (grated SugarBee apple, 113g whole wheat flour, 113g water). Leave to ferment for 3 days. On day 3, complete first feeding, keeping 113g of starter, & feeding with 113g each flour & water. Leave to ferment another 2 days. Continue feeding daily on days 5-x until starter is tripling in size & ready to use

113g Flour 113g Water 50g Apple