A very mild starter. When used in enriched breads it lacks any hint of sourness. A great replacement for commercial yeast. I think of it more as a natural leaven than sourdough.

Viscocity

Goût et saveur

Recette

Ingrédients de base

50% Spring water
50% All purpose flour

Ingrédients pour nourrir le levain

50% All purpose flour
50% Spring water

Remove from refrigerator. Remove half the contents. Add flour and water. Stir until well mixed. Return to the refrigerator.

50% All purpose flour 50% Spring water

Méthode de travail

I've had this one for several years. It was started using flour and water till I got a starter to work. This does not make sour bread. I use it for enriched breads to replace commercial yeast with this natural leaven

50% Spring water 50% All purpose flour