I was communicating with Carl Griffith via bbs in 1990 on studies on micro organism , and mentioned about my bakings, talking about natural yeast, He then sent me the dry starter, It was the first Carl's starter travelled half the world, and I was his first " client" in Asia

Charakteristische Eigenschaften

My starter strived in my house for 27 years, i used various flour to feed it. it is very tolerable, even that i have neglected it for long long time in the fridge for more than 6 time, it still comes to life after a few feeds. and used it for my weekly bake in the past 27 years. It does not carry the tanks favour as other sourdough that my family dislike

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

25g Starter
100% Flour
60% Water

Zutaten für die Auffrischung

100% Starter
100% Flour
70% Water

I mix the starter with water, then add in flour, mix well, let's stands on counter top for 6-8 hours before bake. I will keep part as mother dough and let stands for 1-2 hours as it starts to bubble, i will keep in the fridge until next feeding

100% Starter 100% Flour 70% Water