Age
12Years
Color
Country of origin United Kingdom
Taste
& Flavour
Mixture
100%
Liquid
Flour
Other
les bibites
Since 2012
Reading an article by Hugh Fearnley Whittingstall in the Guardian
Characteristics
I have two cultures which behave differently. One is twice a slow as the other. When making a bread I use most often the fast one, which takes about 4-6 hours to come to full bubble strength after adding flour and water. I always test the readiness by flotation in water. When it does that I use the required quantity of starter for the bread and leave the rest for a (well-deserved) repose.
Taste & flavour
Recipe
Starting ingredients
- 50% Canadian strong bread flower
- 50% Bottked spring water
Feeding ingredients
- 50% Candian strong bread flower (white)
- 50% Bottled spring water
1
As indicated above
50% Candian strong bread flower (white)
50% Bottled spring water
Working method
1
I mostly use untreated Canadian strong bread flower which I get from Waitrose and refresh the starter every 24 hours. It has 100% hydration. I use bottled spring water.
The amounts I add are not precise, but roughly 100g each at each step.
50% Canadian strong bread flower
50% Bottked spring water
Result
Pain de Campagne type of bread and baguettes
I use a mixture of spelt (10%), wholemeal flour (10%) and strong white flour (80%) to make bread
Comments
The bread has a good rise, a good distribution of the mie and a good crust, and is not highly acidic, rather sweet tasting. The mie has a nice gloss.