Always loved bread, used to have a starter but was not so much into baking at that time. Due to moving and time it didn't make it to the new house. After buying (very bad) bread for a couple of weeks we decided to start baking again. I read on how to start a culture and gave it a go.

Charakteristische Eigenschaften

The starter was build on the 2nd of may 2018, so is pretty young. Until it peaks it smells very sweet, like oven baked apples. When it starts to fall the acidity increases and the start passes trough a more sour fruity stage like red berries or wild cherries, until it becomes vinegary.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

12% Starter
22% T65
22% Whole wheat
44% >water

Zutaten für die Auffrischung

- starter in jar - add water and combine - add both flours - thoroughly mix

Aufarbeitung

Depending on how fast I want my starter to grow a vary the inoculation ratio. My average refreshment goes like this: - 30 g starter - 100g day old tap water (room temperature) - 50g T65 biological wheatflour (Flourpower, Artemeersmolen Pouke) - 50g biological whole wheatflour (Flourpower, Artemeersmolen Pouke)

12% Starter 22% T65 22% Whole wheat 44% >water

Ergebnis

Bread Baguettes Pancakes Croissants ....

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