I was already in the process of my starter before covid. I always wantedto make my own bread. My only trial was 8 years before but with no success. So coincidentally when the lockdown hit Florida I had my starter ready and it was my great companionship. That was in March 2020. My starter is a fighter and went through many different temperatures. Today he lives in NY and is making the best loaves

Характеристики

My sourdough is very well balanced. I feel like I have one of the best loaves in the world.

Viscocity

Вкус и аромат

Рецептура

Ингредиенты для стартера

100% King arthur

Ингредиенты для обновления

100% King arthur

I have an unique way to feed my starter. I discovered that I could keep it at its peak feeding once a day if kept in my wine cooler at 62° F. It’s a micro feed of 5/5/5. If I want to make bread I can use it right away or boost it 24 hours prior the autolyse with 3 feeds at room temperature.

100% King arthur