I use two glass containers. One for bread starter, at feeding 444 grams (need 400 for bread, evaporation and metabolism consume 25-30,grams), and one for bagels and the next starter 370 grams (250g for bagels and 120, or what ever is left after bagels, for next starter)

Aufarbeitung

Starter from week before

120g Starter

Dechlorinated water , whisk starter with water

350g Water

Half of flour

175g Dark rye flour

Second half of flour, stir with silicone spatula until thoroughly mixed. Weigh into the two jars. Let sit on counter until about 1 cm rise in height. Put jars into refrigerator ~2.7C.

175g Whole wheat flour

One week later, remove from refrigerator, let sit on counter until active enough that a teaspoon of starter floats on the surface of a cup of water. Use to make bread from one jar & bagels from the other. Remaining starter is the basis for mixing the next batch of starter.

_none Process

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Kommentare

Jay Penniman

Will take photos next time I am baking and describe products