I wondered about yeast and where it comes from. I researched how it is obtained and decided I would rather make use of wild yeast and see how it affects my baking.

Charakteristische Eigenschaften

I have not baked with it yet but it is very active at every feeding, doubling in size within a couple of hours. It remains bubbly and grows slowly in the fridge.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Cup Whole wheat flour
Cup Unbleached white flour
Cup Unbleached white flour

Zutaten für die Auffrischung

Cup Unbleached white flour

I remove all but 2/3 cup of starter from my crock. I add 1 cup of flour and 1/2 cup of filtered water warmed to about 75 to 80 degrees farenheit and mix.

Cup Unbleached white flour

Aufarbeitung

I started with whole wheat flour and filtered water.

Cup Whole wheat flour

I fed with unbleached white flour and 1/2 cup filtered water once a day for two days and then twice a day for five days. Retaining 2/3 cup starter at each feeding.

Cup Unbleached white flour

I feed unbleached white flour and 1/2 cup filtered water once a week.

Cup Unbleached white flour

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek