I loved baking and I was baking bread with commercial yeast in 2011. In 2012, I created my starter with only water and whole grain flours. At first, I failed to achieve consistent results but took up sourdough again in 2016. In the last couple of years, I've been baking sourdough almost weekly. I digest sourdough bread better and I love the taste from breads and crackers I make with my starter.

Charakteristische Eigenschaften

Thick, absorbent, beige, cream, tangy, funky

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Water
25% Whole grain rye
20% Whole wheat
5% Kamut

Zutaten für die Auffrischung

2tbsp Whole grain rye
2tsp Water

I do not measure. I usually feed 2 tbsps of whole grain rye flour which often has a tiny portion of whole wheat flour in it.

2tbsp Whole grain rye

I add less than 1 tbsp of water as I like my starter thick.

2tsp Water

Aufarbeitung

In 2012, my starter was composed of 50% distilled water

50% Water

50% whole grain flours

25% Whole grain rye 20% Whole wheat 5% Kamut

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