If I make whole breads or breads with high hydration rate and long fermentation time I like to ue my sourdough starter when it's young because we don't like a tangy flavour on the bread. When I make sweet breads (like panettone, brioche, cozonac...) I use solid starter (store in water at 50-60% hydration) and feed it 2 or 3 times (every 3 hours at 30 ºC) before using it.

Viscocity

Goût et saveur

Recette

Ingrédients de base

50g Starter
50g Flour
25g Water

Ingrédients pour nourrir le levain

50g Starter
50g Flour
50g Water

Take it out from the fridge (I usually make bread on the weekend when I don't have to go to work and my schedule is more flexible) and feed them. It depends on the bread I want to prepare I use solid or liquid starter. If I use liquid starter,(for example 50 grams) I normally feed it with 50 grams of flour + 50 grams of water (or sometimes fruit fermented water) and let i rest until it doubles.

50g Starter 50g Flour 50g Water

Méthode de travail

For whole breads or breads with high hydration rate, I use solid starter. I take for example 50 grams ofmy starter and feed it with 50 grams of flour + 25 grams of water andlet it rest until it doubles

50g Starter 50g Flour 25g Water