Age
7Years
Color
Country of origin United States
Taste
& Flavour
Mixture
Unknown
Liquid
Flour
Other
The Red Shed
Since 2017
I am/was an avid home brewer and have had success brewing several "wild" ales by letting my beer ferment from the natural yeast and bacteria in the air. That prompted me to try making my own starter. It took a couple tries, but eventually I was successful. I started my starter in my backyard shed over about 6 days. My process: Windows open, fan on, and a loosely covered bowl of flour and water!
Characteristics
Due to my schedule, I've had to keep my starter in the fridge Saturday - Wednesday, so it takes a couple feedings to get going again.
Taste & flavour
Recipe
Starting ingredients
Feeding ingredients
1
I typically feed my starter by first adding the water, then starter and mix. Once dissolved I add the flour and finish mixing. I keep it in my microwave which typically keeps it around 74°F.
Working method
1
Result
Olive, Herbs de Provence, and lemon zest
Pictured first, this loaf is still one of my favorites to bake, even when I over proof it!
Baker's Field Flour
These loaves were baked using freshly milled hard spring wheat from Baker's Field Breads and Flours in Minnesota.
Einkorn Miche
I adapted this recipe from Maurizio at theperfectloaf.com. That guy is treasure trove of baking knowledge!
