To have some spare natural yeast in the fridge, and using the discards to make snacks. My family do not consume much bread and even when they do, they prefer soft loaves. So I try to include sourdough in other ways to suit our southeast asian palette.

Caractéristiques

Smells like ripe bananas, occasionally beery. A feed at room temp. can see the stardust rise to approx. double size in about 4-6 hours. Feeding is usually done in the early evening and by bedtime, the jar goes into the fridge for storage until the next feed.

Viscocity

Goût et saveur

Recette

Ingrédients de base

60% Bread flour
40% Distilled water

Ingrédients pour nourrir le levain

60% Whole wheat pastry flour
40% Distilled water

No specific schedule for feeding, just based on my mood, schedule and the smell of the stardust after coming out of the fridge for 1-3 hours. I may change the flour components as and when availability becomes an issue or whatever new flour type piques my curiosity. Water is added to the flour components just enough to form a stiff sticky ball. See first picture of dough for reference.

60% Whole wheat pastry flour 40% Distilled water