Age
8Years
Color
Country of origin U.S. Virgin Islands
Taste
& Flavour
Mixture
50%
50%
Liquid
Flour
Other
Francesca
Since 2016
I am a trained baker and recently decided on focusing on breads. Sourdough is the oldest style of yeast bread.
Characteristics
Living in the Caribbean, I tend to keep my starter in the fridge for at least 12 hours a day, it slows down the fermentation. Giving it a slightly more acidic taste at first, but can be balance after a few warmer temperature feedings. I find that this frequent temperature changes, it is very stable and active more so than usually for a fridge kept starter.
Taste & flavour
Recipe
Starting ingredients
- 50g Rye flour
- 50g All purpose
- 100g Water
Feeding ingredients
- 50g Rye
- 50g All purpose
- 100g Water
- 30g Mature starter
1
Dissolve the starter in the water and stir in flours.
50g Rye
50g All purpose
100g Water
30g Mature starter
Working method
1
50g Rye flour
50g All purpose
100g Water