Age
12Years
Color
Country of origin United Kingdom
Taste
& Flavour
Mixture
Unknown
Liquid
Flour
Other
Worcester
Since 2012
Moving back to the UK after living in Munich, Germany for 13 years where I had become accustomed to a tradition and culture of baking superb sourdough breads and, at that time, (2000), sourdough not being readily available to buy in England as it is today.
Characteristics
Initially, when the starter was young i.e. in the first 3-4 years, it smelt of apple when fermentation took place but with time it now smells more like the flour yeasts that seem to have become dominant.
Taste & flavour
Recipe
Starting ingredients
- g 1 unsprayed, organic, unwashed worcester pearmain apple, 400g dark organic rye flour
Feeding ingredients
1
I use 200g of starter for each loaf which I then feed by returning 150g of organic dark rye flour and water to the starter.
Working method
1
A sourdough derived from the yeasts growing on an old, garden grown, English variety of apple..the "Worcester Pearmain", hence my starters name and, an organic dark rye flour from Shipton Mill Miller's in the UK.
g 1 unsprayed, organic, unwashed worcester pearmain apple, 400g dark organic rye flour