Mischung
33%
33%
33%
Flüssigkeit
Mehl
Weitere
Mike
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I started in lockdown late 2021, I caught the bug and ended up pursuing a career in baking. Since I have had many a starter. This is my magnum opus. The star of many a research project. Currently the effects of osmotic stress
Charakteristische Eigenschaften
I have noticed some interesting behaviour with my starter. It can adapt to stressful situations well. Has great flavour and can peak in 3 hours
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100% Water
- 100% Starter
- 50% Hodmedods yq wholemeal
- 50% Allison's strong white
Zutaten für die Auffrischung
1
Add water
Add starter
Add flour blend
Mix by hand until well combined and bubbling from oxygen introduction
Place in clean jar
Aufarbeitung
1
I always feed at a 1:1:1 ratio. Typically 200g of each. Water is always 26°c and flour used can vary but will always be a 50/50 blend of white / wholemeal.
Due to availability I generally use hodmedods yq flour and Allison's strong white
100% Water
100% Starter
50% Hodmedods yq wholemeal
50% Allison's strong white