My mom used to bake bread and I remember the smell of yeast in the kitchen and it comforts me. We were poor so that’s what we had but once we could afford to buy bread she quit making it and I have always loved making things and I love the taste of sourdough so I decided to start trying to do it myself. I started with some starter I purchased but then i decided to try from scratch on 11/2016.

Charakteristische Eigenschaften

It's getting tastier the longer it ferments. I have almost killed it at times, so I like its hardiness as well. I have dried my discard at times and given to friends. I usually keep a batch in the freezer. Everyone seems to like the flavor. Some people ask if I'm selling it. But I'm not. I don't consider myself that good and consistent with the loaves I've created.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Cup Flour, ap
Cup Water

Zutaten für die Auffrischung

100% Ap
50% Water

I use almost one cup of flour and 1/2 cup water and add to the starter.

100% Ap

As long as it is on my counter, I feed it 2 to 3 times a day depending on what I'm making and how much starter I need and whether or not the recipe calls for fed starter or not.

50% Water

Aufarbeitung

To start it , I used about a cup of rye flour to a half cup of water. I was feeding it daily with all purpose or bread or wheat flour (whatever I had on hand). When I found out I could refrigerate it and feed it weekly, I started doing that. Can't remember how long that was.

Cup Flour, ap

1/2 cup water (sometimes cold, sometimes room temperature). Sometimes, I use a little buttermilk. I just eyeball it. If it's too thick, I add more water.

Cup Water

Mix until combined. If, I'm going to use what I've refrigerated, I discard first and then re-feed with the 1 cup flour to 1/2 cup of liquid.