My mother was the family baker when she was a young woman in Greece. Every week her mother would ask her to get the preferment (old dough ball kept from previous bake) which was stored in the wooden flour trough. There it fed happily during the week. I have always made homemade bread and wanted to be part of this ancient tradition which connects me to my culture. It is a special experience for me.

Charakteristische Eigenschaften

My starter now lives in the fridge, kept at 1:5:5 ratio and fed weekly. Even there it continues to rise slowly! I try to make sure it is well balanced and give it a peak to peak feed at least once a month to keep it strong. I take it out the night before and refresh with a few feeds and she is ready for baking. My starter is still young but is maturing with every bake. I am so pleased with her.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

40g Rye
40g Water

Zutaten für die Auffrischung

15g Rye
15g Bread flour
15g Wholemeal Wheat Flour
45g Water
9g Starter

Take out of fridge on Thursday night, feed 1:5:5 ratio, allow to ferment and on Friday morning, feed again so it's ready for Saturday weekly bake.

15g Rye 15g Bread flour 15g Wholemeal Wheat Flour 45g Water 9g Starter

Aufarbeitung

My starter began life as a 100% rye starter. After the initial period it is now maintained with a third bread flour, a third rye flour and one third wholemeal flour. Water has always been spring water.

40g Rye 40g Water

Ergebnis

I make artisan bread with 20% wholegrain seeded bread. I also make sourdough pancakes, pizza and crackers.

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