As a Chef ,Always fascinated by the mystery of wild yeast. last year while I was watching some You Tube videos about sour dough bread making , I decided to make my own starter and I did it successfully , still a long way to go!!

Charakteristische Eigenschaften

To be honest I never used any other starter in my life, even this is my first experience of making my own from the scratch, and till today never had a problem. It seems like very active after every feeding . Takes lesser time to get active when I am using rye flour for feeding. I believe it gives a unique sourish woody flavor to my bake!!

Viscocity

Geschmack und Aroma

Fadougou ( Named after the Village where i am working) top shot

Fadougou ( Named after the Village where i am working) jar shot

Fadougou ( Named after the Village where i am working) front shot

Fadougou ( Named after the Village where i am working) rising shot

Rezept

Zutaten für den Starter

1.Cup Hydration
1.Cup Rye

Zutaten für die Auffrischung

50g Hydration
25g Starter
50.g Flour

My normal feeding as follows- Stater 200 gm Water 400 gm Flour 400 gm. 6- 8 hours at 26 degrees.

50g Hydration

I use my Matured starter

25g Starter

sometimes use 50% whole wheat 50% white

50.g Flour

Aufarbeitung

Fadougou is a 3 year old starter which I started from the scratch, using the tips available in the books.I started my culture with rye and Now I have whole wheat, and Type 405 (white) starters with me. All are bubbly and active with a pleasant wild smell .Feeding regularly and at least 4 days in a week I bake with my favorites . Always gives me the best results. Pictures are in my Instagram.

1.Cup Hydration

Rye with our husk.

1.Cup Rye