Very mild acidic taste. Easy to control and hard to become acidic due to quick fermentation with the combination of the WW flour and Bakers flour which helps it to fermentate quick but don't lose its peak for a while giving a bigger window frame to use the starter before become too acidic and less active. Also, a bit sweet so it's quite enjoyable in pancakes and scrolls.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

80% Bakers flour
20% Wholemeal Wheat Flour
100% Water
100% Starter

Zutaten für die Auffrischung

100% Water
20% Wholemeal Wheat Flour
80% Bakers flour
100% Starter

Add in 20g of water usually I use tap water that has been boiled and then cooled down. Add 20g of mature starter dissolve it into the water. Add 4g of Whole wheat Flour and 16g of Bakers Flour

100% Water 20% Wholemeal Wheat Flour 80% Bakers flour 100% Starter

Aufarbeitung

Starter made of a blend of flour local grown whole wheat and bakers flour. Ratio 1:1:1. Made with love and enthusiasm. Have been spread with a few friends who got into sourdough baking. Refreshed twice a day on Spring and Autumn. Resfreshed once a day on Winter. Refreshed 2 twice a day on Summer but with 1:2:2 ratio instead of 1:1:1 ratio.

80% Bakers flour 20% Wholemeal Wheat Flour 100% Water 100% Starter

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