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.

Charakteristische Eigenschaften

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

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Flour
100% Filtered water
100% Starter

Zutaten für die Auffrischung

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

Aufarbeitung

I add the water to the starter and mix it until starter is distributed evenly. I then add the flour and stir it to combine, leaving not dry flour.

100% Flour 100% Filtered water 100% Starter

Ergebnis

Breads

Roasted garlic & fresh rosemary; roasted beets; chocolate cinnamon; wholewheat

flat bread

topped with zatar and vegetables; biyalis

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Kommentare

Yael Levi

I keep my starter at 100% and adapt it according to what I'll be making - I either keep it at 100% hydration, make it stiffer with lower hydration, or more liquid with a higher hydration. I also convert it using different flours.

Yael Levi

The starter pictured above was just fed with organic whole rye flour.