I have been interested in self-sufficiency and all things fermentation. I wanted to create my own culture from wild yeasts and was successful. The next obvious progression was bread making.

Caractéristiques

Aggressive grower with mild acidic taste .

Viscocity

Goût et saveur

Recette

Ingrédients de base

100g Starter
100g Water
100g Bread flour

Ingrédients pour nourrir le levain

Take starter out of refrigerator and allow to come to room temperature. Add Starter to clean 1qt glass jar. Add room temp water. Mix with starter until well blended. Add Bread Flour. Stir aggressively to fully incorporate all of the liquid.. Allow to ferment overnight Ready to use

Méthode de travail

Add Starter to clean 1qt glass jar.

100g Starter

Add room temp water. Mix with starter until well blended.

100g Water

Using a silicone spatula scrape sides of jar to push all of re-freshed starter to the bottom of the jar. Loosely screw jar lid onto jar. Do not tighten. Leave to ferment overnight at room temp.

100g Bread flour