This sourdough is resilient, coming back with force even after periods where it is not fed. It has a strong sour aroma and will go from a thick batter to a viscous, soupy liquid 24 hours after feeding. It produces a sourdough with a strong flavor, thick crust, and a tight crumb. Its feedings of white four and water are not precisely measured, but instead based on feel.

Viscocity

Sabor

Receita

Ingredientes iniciais

60% White flour
40% Water
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Ingredientes para alimentar

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20% Starter
45% White flour
35% Water
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Pour out starter into a cup. Then reduce to 15-25% of the original weight/volume (sometimes have to guesstimate).

_none Reducing

Return starter back to original storage container.

20% Starter

Add flour, roughly one cup or so, to the starter.

45% White flour

Add water, maybe 1/4 to 1/3 cup, or enough to create a thick, batter-like consistency. Start by adding a smaller amount of water and then slowly add more if you need to increase hydration.

35% Water

Mix with spoon until a thick, batter-like consistency. Cover and store.

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Método de trabalho

Add roughly 1 cup of white flour, or just any amount and adjust the amount of water.

60% White flour

Add pump/tap water until flour is hydrated. The water should be a bit less than the flour by weight and create a thick batter-like consistency.

40% Water

Mix using hand/fingers (clean!) or a spoon to mix the water and flour until mostly smooth to a thick batter-like consistency.

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Allow to sit, covered, for 24 to 48 hours until fermentation begins, the starter begins to smell sour, and it begins to foam. Then begin regular (daily) feeding.

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