well its a mild starter since i dont want sourness in my bread so it usually is ready in 4 hours at 26-30 degrees.Not particularly fast, ,the next day after feeding and in fridge has a smell of yogurt, during fermentation it has more alcoholic smell/sweet, not much acidic smell,just as i want it.It is used to be fed with different type of white flours,from 11g protein to 13g.

Viscocity

Goût et saveur

Recette

Ingrédients de base

50% White flour
50% Water

Ingrédients pour nourrir le levain

I Take out from fridge at room temp for one hour, take a part of it usually i dont keep a big amount, so for example i take 40g and add 40g flour ( flour variates from 11g-13g protein) and add same amount of water at room temp, then i put back in fridge.

Méthode de travail

This starter was created with white flour 12g % protein, and little honey for starter,it was first made with a final 50% hidration,during the first days it was fed every 48hours for 2 times with different ration of water and flour ,after that it was fed every 24 hours for 4 days.Later on i decided to turn it into a 100% starter and its been 1 year this way.

50% White flour 50% Water