The starter typically expands to its peak volume about 14-16 hours after feeding. Bubbles are small and numerous, and the consistency is oozy like a thick pancake batter. The surface is shiny, and it usually does not become frothy at the top. The smell is a mix of sourness, alcohol, and overripe bananas. The flavor is tart on the tongue, and mildly sweet.

Viscocity

Goût et saveur

Recette

Ingrédients de base

49.5% Water
49.5% Wheat flour
1% Levain

Ingrédients pour nourrir le levain

49.5% Water
49.5% Wheat flour
1% Levain

I refresh the starter each morning by discarding all but 1g of old starter, then adding 50g of flour and 50g of water. I mix to combine, and keep it in a loose-lidded jar in my kitchen until the next feeding. It receives indirect light, and not much breeze.

49.5% Water 49.5% Wheat flour 1% Levain

Méthode de travail

This culture has been maintained in Brooklyn, NY since c.2012. The flour composition and hydration have varied, but always includes wheat and/or rye, and typically flours grown and milled in the northeast US. In 2017 it was refrigerated at peak strength and left untouched for 2 years. In 2019 I revived it, and it has been quite active ever since. Below is the current iteration of the recipe.

49.5% Water 49.5% Wheat flour 1% Levain