It is a simple starter that I have started in 2014. In 2015 I dehydrated part of it in a low temp oven, overnight. The dried out starter I then crumbled up. I have filled a small plastic container I froze it. After about a year I made a starter from this frozen part and it is working like a charm again. The starter is very basic and I bake basic organic sourdoughs..

Viscosità

Sapore e aroma

Ricetta

Ingredienti di partenza

30g Organic rye flour
40g Pineapple juice

Ingredienti per il rinfresco

100% Organic flour
100% Water
100% Starter

When out the fridge, I feed the starter for 3 days before baking. I bake weekly, simetimes biweekly. On the 3rd day, Betty is refreshed twice.

100% Organic flour 100% Water 100% Starter

Metodo di lavorazione

It's a regular pineapple-based starter, at now 100%. It's fed with 1:1:1 ratio of starter/water/organic flour. Between bakes Betty will be in the fridge. Once out, she is refreshed for 3 days. On the third day she's refreshed twice.

30g Organic rye flour 40g Pineapple juice