I was reading a book about the origins of farming and the domestication of cereals and grains as a precursor to the formation of cities. In it, they talked about how sourdough was how all breads were made before modern baker's yeast was created. I wanted to learn about how to bake all sorts of things from scratch so I raised a wild yeast.

Charakteristische Eigenschaften

Fievel is a strong starter, quick to spring back after a rest in the fridge. He is tangy but not overbearing - a light flavour that can be controlled based on preference. Fievel floats for a long time so if I need to start a levain late, he still has enough power.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100g Organic bc whole red fife flour
150g Water
50g Organic bc whole red fife flour
75g Starter mixture
50g Ap flour
125g Water
50g Organic bc whole red fife flour
75g Starter mixture
50g Ap flour
125g Water
50g Organic bc whole red fife flour
75g Starter mixture
50g Ap flour
125g Water
50g Starter mixture
100g Rogers whole wheat bread flour
100g Water

Zutaten für die Auffrischung

100g Rogers white bread flour
50g Sourdough starter
100g Water

Scoop out starter until only 50g is left in the jar - Jar is rotated and cleaned once a week. I originally started with Whole Wheat Bread Flour but have since switched to White.

100g Rogers white bread flour 50g Sourdough starter 100g Water

Aufarbeitung

Day 1 Starting from an organic Fife grain on March 20, 2018. Mix ingredients and wait.

100g Organic bc whole red fife flour 150g Water

Day 2 Stir and store above the fridge. Average about 25°C. After 24 hours, refresh with fresh flour and water. Water was warm but not measured.

50g Organic bc whole red fife flour 75g Starter mixture 50g Ap flour 125g Water

Day 3 Repeat previous step: Stir and store above the fridge. Average about 25°C. After 24 hours, refresh with fresh flour and water. Water was warm but not measured.

50g Organic bc whole red fife flour 75g Starter mixture 50g Ap flour 125g Water

Day 5 and Day 6 Repeat previous step, but this time every 12 hours.

50g Organic bc whole red fife flour 75g Starter mixture 50g Ap flour 125g Water

Day 7 and onwards Feed every 12 hours.

50g Starter mixture 100g Rogers whole wheat bread flour 100g Water