I have baked yeast breads since 1973. After being diagnosed with diabetes, I hated the thought of giving up my bread. I found that sourdough has a lower glycemic level and is more gut healthy. Once I learned the process, I fell in love with the history, the skills, the variety of uses, the smell, the scoring, and especially the eating.

Характеристики

My starter loves feeding day and will double in just a few hours with a beautiful texture and smell.

Viscocity

Вкус и аромат

Рецептура

Ингредиенты для стартера

30g Flour
30g Water
30g Starter

Ингредиенты для обновления

30g Starter
30g Flour
30g Water

I maintain my starter by feeding it every 2 weeks a 1:1:1 ratio of starter, flour, and water, usually 30 grams each. When ready to bake I increase these amounts to equal what the recipe calls for.

30g Starter 30g Flour 30g Water

Метод работы

I took a course from Theresa Greenway and followed her starter recipe that used pineapple juice for the first 4 days. I had to dehydrate it for a long illness but it came back to life a year later.

30g Flour 30g Water 30g Starter