The starter recipe

The starter

CORVALLIS, United States

혼합물

50%
50%
액체(리퀴드) 밀가루 기타
The starter

Preserve your sourdough for the future

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2008 이후

Fascination with the process

특징

Massive gassing power, a lot faster than many other starters, easy to overproof. Managed well, it gives a subtle acidity in the wholewheat breads we make most frequently.

맛과 풍미

The starter rising shot

레시피

시작하는 원료

  • 100% Wholewheat
  • 100% Water

먹이재료

1
The maintenance starter is fed at 24 h intervals with 5 to 10% of mature starter from the previous day (%age depends on bakery temperature). Production starters are fed from this using up to 67% of the maintenance starter to create a mild starter for wholewheat breads in 3 - 5 hours @ 25 deg C,

작업방식

1
wheat flour, water, yesterday's starter, sometimes it is a liquid starter, sometimes a stiff starter, the wheat flour varies depending on the need from whole-wheat to semi-refined ("sifted"), to fully refined. Most often it is a liquid whole-wheat starter
100% Wholewheat
2
100% Water

Result

Sourdough bread

Rustic crusty whole- or part whole wheat bread
The starter Sourdough bread first overview

Preserve your sourdough for the future

Create your own Explore sourdough library