Martha Dibblee's Northwest Sourdough starter recipe

Martha Dibblee's Northwest Sourdough starter

portland, United States
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Age

6Years
Color

Country of origin United States

Taste
& Flavour

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Mixture

50%
50%
Liquid Flour Other
Martha Dibblee's Northwest Sourdough starter

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Since 2018

corona virus pandemic

Characteristics

Moist crumb, mild sourdough, robust crust

Taste & flavour

Martha Dibblee's Northwest Sourdough starter top shot

Recipe

Starting ingredients

  • 50g Water
  • 50g Flour

Feeding ingredients

1
Discard about 90% of starter, feed with 60 g boiled cooled tap water (Portland OREGON USA 97202 tap water) & 60 g room temperature Bob's Redmill AP flour.

Working method

1
Followed videos on Northwest Sourdough website https://www.northwestsourdough.com. Day 1 3/18/20 combine 50 g Trader Joe's All purpose flour (malted barley added, 12 g protein) with 50 g water (Portland OR tap water, snow melt, specific conductance 30 umhos/cm@25 deg, hardness=7 as CaCO3, used to water plants, dechlorinated -- standing water). Room temp = 72 deg F (22 deg C).
50g Water
2
50g Flour

Result

artisan boule

See below. At 500 deg oven (actual 450) it's got amazing rise & is moist & delicious.
Martha Dibblee's Northwest Sourdough starter artisan boule first overview

Preserve your sourdough for the future

Create your own Explore sourdough library

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