I always wanted to make a starter, I had all the tools and books. During pandemic, I had a chance to make it happen! And I had the time to experiment and fall in love with sourdough baking!

Caractéristiques

It behaves a lot with temperature changes, it stays for a while with lactic smell, after triple or 4x, it starts to come down and more acidic.

Viscocity

Goût et saveur

Recette

Ingrédients de base

Ingrédients pour nourrir le levain

10g Starter
95g Bread flour
5g Rye flour
100g Water.
10g Starter
67g Bread flour
3g Rye flour
70g Add water

In Summer (room temperature ~ 24C) 1:10:10 Ex:Starter (10g), Bread Flour(95g), Rye Flour (5g), Water (100g)

10g Starter 95g Bread flour 5g Rye flour 100g Water.

In Winter (room temp ~ 22C) 1:7:7 Ex: Starter (10g), Bread flour (67g), Rye Flour (3g), Water (70g)

10g Starter 67g Bread flour 3g Rye flour 70g Add water

Méthode de travail

Ingredients: Wheat flour: I always add my best strong flour, usually around 13% of protein. I use 10x the amount of starter during Summer (RT: 24C) or 7x during winter (RT: 22C) Rye Flour: it’s usually used to keep a good colony of bacteria and yeast, I always use 5% of the total flour. Water: always use filtrated water, and the same amount of total flour (check wheat flour + rye flour).