My starter is fed using a T85 red wheat flour from Cairnspring Mills, and rye flour from Fairhaven Mill. I use 80% wheat and 20% rye. It has a nice milky sweet smell right after feeding, and a pungent cheesy smell when ripe.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

100% Water
80% Wheat flour
20% Rye flour
40% Starter

Add 100 grams water to a clean jar

100% Water

Add 80 g T85 flour from Cairnspring Mills. My preference is Expresso, but I've also used Sequioa and Edison.

80% Wheat flour

Add 20 g rye. I usually use the rye from Fairhaven Mill, but I occasionally use the rye from Bob's Red Mill.

20% Rye flour

Add 30-50 g starter depending on the ambient temperature.

40% Starter

Mix vigorously. Summers in the pacific northwest are mild. If the temperature is above 25 degrees Celsius, I leave the starter in a cabinet in the fridge. Otherwise, I leave the starter in the over with the oven light on during the day. At night I let the starter rest at whatever the ambient temperature in the kitchen is. This ranges from about 17 to 22 degrees Celsius throughout the year.

Aufarbeitung

Ergebnis

Chuckanut Sourdough

This is my rustic sourdough that is inspired by Chad Robertson's famous Tartine bread.

Cascade Pan Bread

This is the best bread I make. I use flour from Bluebird Grain Farms.

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