I remember watching Julia Child's PBS show back in the 1990s and some woman was baking with sourdough and she made a loaf with olives. I wanted to try that and a few years later was offered a starter. I was young and I killed it, so years after that I decided to make my own.

Charakteristische Eigenschaften

He works pretty fast, about an hour for activation and less than two hours for bulk fermentation. Unless I do a stretch and fold. His flavor is mild but his rise is strong.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

25% Yeast water from raisins
75% Whole wheat flour

Zutaten für die Auffrischung

Aufarbeitung

I started Sebastian with a handful of raisins in 2 cups of water and 2 tablespoons of sugar. I used most of the water for its own loaf and made a paste with a table spoon of the water and 1.5 tablespoons of whole wheat flour.

25% Yeast water from raisins 75% Whole wheat flour