Feed every 24h, with equal parts of mother dough, water and flour(50/50). 6 days in a row. 7th day, refresh, wait till at its peak(+/-8 hrs) and use in your dough.

Aufarbeitung

Make wild yeast water by soaking 200g of dried figs with 300g of water. Let ferment for 2 days at 24°C. Strain before use.

Use 90g of wild yeast water(WYW) and mix with 100g of flour(50/50 farine de traditon and wholemeal flour). Let ferment for 24hrs at 24°C in a clean, closed jar.

90g Wyw 50g Farine de traditon 50g Wholemeal flour

Ergebnis

Old fashioned farmers bread

FREDDARR Old fashioned farmers bread second slice

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Kommentare

Laurent Vannieu...

The name of my sourdough is a contraction of 2 first names of 2 of the most passionate bakers I know.