I use regularly and feed daily. I used to keep it at 68% hydration allowing a wetter autolyse. I now stick with 100% hydration for simplicity and easier pouring.

점도

맛과 풍미

레시피

시작하는 원료

125g Plain flour
125ml Water

먹이재료

129g Plain flour
125g Water

I usually take the starter out of the fridge first thing in the morning, feed it and then use it six hours later. If I’m not baking the next day I feed it before putting it in the fridge. Alternatively I feed last thing at night, leave at room temperature, for use in the morning.

129g Plain flour 125g Water

작업방식

Originally 68% hydration to allow a wetter autolyse. I now keep it at 100% for simplicity

125g Plain flour 125ml Water

Result

90% standard daily loaves, either white or more often 25% or so wholewheat or malted, which is a favourite.

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의견

Paul Hunter

I made my first loaf in time for Christmas 2019 and was baking every few days until lockdown filled the house up with the family. Luckily I had a 16kg sack of flour that a fellow baker (Jim) had ordered for me so I survived the flour shortage.
During lockdown I was baking almost daily. Flour type varied. Sack was Doves organic white, supplemented as I ran short with a less strong French T55 flour.
I also Like to use a locally milled stoneground flour from Burton Mill .
I tend to bake at low hydration (63-70%) for ease and good oven spring.
I’ve now baked loaf no.165 after nine months.