Mike recipe

Mike

Reydon, United Kingdom
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Age

Less then a year
Color

Country of origin United Kingdom

Taste
& Flavour

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Sourdough
in the world

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

Mixture

33%
33%
33%
Liquid Flour Other
Mike

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Since 2024

I started in lockdown late 2021, I caught the bug and ended up pursuing a career in baking. Since I have had many a starter. This is my magnum opus. The star of many a research project. Currently the effects of osmotic stress

Characteristics

I have noticed some interesting behaviour with my starter. It can adapt to stressful situations well. Has great flavour and can peak in 3 hours

Taste & flavour

Mike jar shot
Mike front shot
Mike rising shot

Recipe

Starting ingredients

  • 100% Water
  • 100% Starter
  • 50% Hodmedods yq wholemeal
  • 50% Allison's strong white

Feeding ingredients

1
Add water Add starter Add flour blend Mix by hand until well combined and bubbling from oxygen introduction Place in clean jar

Working method

1
I always feed at a 1:1:1 ratio. Typically 200g of each. Water is always 26°c and flour used can vary but will always be a 50/50 blend of white / wholemeal. Due to availability I generally use hodmedods yq flour and Allison's strong white
100% Water 100% Starter 50% Hodmedods yq wholemeal 50% Allison's strong white

Preserve your sourdough for the future

Create your own Explore sourdough library