I've always loved baking, and just wanted to try cultivating my own wild yeast, after procrastinating for a long time (because I am worried that due to work, I cannot care for my sourdough baby enough).

Charakteristische Eigenschaften

Vibrant, active. Peaks in about six hours. Smells somewhat like vanilla. Tastes fantastic. Somewhat moderate acidity.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

25% Rye flour
75% All-purpose unbleached flour
100% Filtered water

Zutaten für die Auffrischung

15g Starter
20g Rye flour
60g All-purpose unbleached flour
80g Filtered water

Weigh starter to be refreshed and wash the glass jar used for storage. Then add 15g of the starter into the jar. Add 20g of rye flour and 60g of all-purpose flour. Add 80g of filtered water. Use a spatula to mix everything well, with no lumps. Scrape the glass jar down with the spatula. Cover and leave it for about 30 minutes to activate. Store in the refrigerator until the next bake or refresh.

15g Starter 20g Rye flour 60g All-purpose unbleached flour 80g Filtered water

Aufarbeitung

Composition of 100% hydration starter

25% Rye flour 75% All-purpose unbleached flour 100% Filtered water

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