My starter has just become more vigorous, because I bake more and more. And feed more because of that. Last weeks I found Ralph was a bit weak and I fed it with peach yeast-water (3 days fermented) and he seemed to enjoy that dinner ;) It is not too sour, just a touch of sourness, the way I like it best. I presume he will get stronger and stronger over time. I dried some to take with me to spain

Viscocity

Goût et saveur

Recette

Ingrédients de base

100% Rye
100% Water (tap)

Ingrédients pour nourrir le levain

100% Starter
200% Wheat
200% Water (tap)

I feed mine with equal parts water and flour. For flour I use flour of Hartog, a fresh milled flour from an Amsterdam bakery and mill.

100% Starter 200% Wheat 200% Water (tap)

Méthode de travail

I have a 100% hydratation sourdough. Originally made with rye. I feed mine with equal parts water and flour. For flour I use flour of Hartog, a fresh milled flour from an Amsterdam bakery and mill.

100% Rye 100% Water (tap)