A friend posted on Facebook a photo of a bread that she had baked. She recommended Silverton's book.After some reading, some research on the internet, and viewing some YouTube videos I set out on my bread making journey.

Характеристики

I made it 5 years ago. I feed it organic bread flour.It is very active and adaptive - it has sat dormant in cooler for months at a time & after a few feedings it is ready to use. I use it as a base to build rye & wheat starters.I keep it as 60% & 100% as well as dehydrated.It is very active & happy.I feed it often so that it is not too sour.It rises a large variety of breads.It is happy & loved.

Viscocity

Вкус и аромат

Рецептура

Ингредиенты для стартера

100% Flour
100% Filtered water
100% Starter

Ингредиенты для обновления

100% Flour
100% Filtered water
100% Starter

I give my starter a feeding or two before using it. I check to see that it is active. If I am unsure then I do the "float test." I typically do a 1:1:1 ratio if I want to use it within 4-6 hours; if I want to use the starter later than I use only 20-30% starter.

100% Flour 100% Filtered water 100% Starter