For days when I will not be baking but want to keep the sourdough at room temperature, I remove all but 2 grams of starter from the jar, add the room temp water (about 75 degrees) and then add the flour blend. Combine thoroughly and leave at room temperature, covered well but not super tight.

Aufarbeitung

the flour for feeding my starter is 50% hard white wheat, freshly milled weekly and 50% bread flour from a mill in Oregon, so it's a wheat from the west. I blend these two flours together.

100% Flour 100% Water 10% Starter

Ergebnis

bread

pancakes

crisp breads

waffles

biscuits

banana bread

muffins

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