The compulsory daily feeding of the starter used to push me away. However, I found out that I do not have to feed it daily after the starter is mature, then this has become a totally different game. So my sourdough conquest began. My very first starter was conquered by yucky molds , but that actually got me so excited to study the microbiome and the best environment for the starter.

Characteristics

It has a strong floral aroma resembling rose by itself, sweet-nut based tone like pecan or hazelnut when baked to sourdough. My friends think it has the aroma like a fancy coffee, as it grew up in my coffee-cart.

Viscocity

Taste & flavour

Recipe

Starting ingredients

2tbsp Organic light rye flour
2tbsp Water

Feeding ingredients

Organic Light Rye : Whole wheat at 2:1 ratio with Mineral water at 40-80 ppm (Mg / Ca dominant) The temperature actually varies here . But I tried to maintain it at at stable environment with the right amount of ice pack around an insulated bag.

Working method

It actually Started with only rye, following the robdunnlab.com protocol, which was great! However, the acidity of the sourdough bread was too high for my preference, so I combined it with my 100% whole wheat (which was only sweet malt taste) at the above ratio to get both sides of the world.

2tbsp Organic light rye flour 2tbsp Water