The starter typically expands to its peak volume about 14-16 hours after feeding. Bubbles are small and numerous, and the consistency is oozy like a thick pancake batter. The surface is shiny, and it usually does not become frothy at the top. The smell is a mix of sourness, alcohol, and overripe bananas. The flavor is tart on the tongue, and mildly sweet.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

49.5% Water
49.5% Wheat flour
1% Levain

Zutaten für die Auffrischung

49.5% Water
49.5% Wheat flour
1% Levain

I refresh the starter each morning by discarding all but 1g of old starter, then adding 50g of flour and 50g of water. I mix to combine, and keep it in a loose-lidded jar in my kitchen until the next feeding. It receives indirect light, and not much breeze.

49.5% Water 49.5% Wheat flour 1% Levain

Aufarbeitung

This culture has been maintained in Brooklyn, NY since c.2012. The flour composition and hydration have varied, but always includes wheat and/or rye, and typically flours grown and milled in the northeast US. In 2017 it was refrigerated at peak strength and left untouched for 2 years. In 2019 I revived it, and it has been quite active ever since. Below is the current iteration of the recipe.

49.5% Water 49.5% Wheat flour 1% Levain

Ergebnis

Recent loaves (2020)

The hearth loaves pictured here use only the starter to leaven. The sandwich loaf uses starter and commercial yeast.

The Other Woman Recent loaves (2020) second overview

The Other Woman Recent loaves (2020) first slice

The Other Woman Recent loaves (2020) second slice

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