A lovely fresh grassy smell to what I consider a 'young starter'. Vigorous behaviour. I use it in 1: 2.5 2.5 (starter/flour/water) proportion to build a levain.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100g Organic strong white flour
50g Water
20g Apple skin
10g Old starter

Zutaten für die Auffrischung

Pour 40g starter into new jar add 40g organic strong white flour add 40g water

Aufarbeitung

Along with flour and water used apple skin from Brook Farm orchard & a little dried starter from previous home in London, which itself had dried start er added to it when we moved there. That way I have had a remnant of every starter I have used to make bread over the last 10 years.

100g Organic strong white flour 50g Water 20g Apple skin 10g Old starter

Apple skin removed at first refresh after 2 days

Ergebnis

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