I'd been baking bread for a few years, and started reading all I could find, both in books and on the 'net. Gradually I became intruiged by sourdough baking and made my first starter in 2006, which was just strong white flour and water. After that, I started experimenting using sourdough starters with different flours.

Charakteristische Eigenschaften

It's a firm starter, that rises fairly quickly after feeding. It has a friendly, slightly sweet, fruity aroma, with a mild sour. Of the various starters I've had over the years, this one seems the least problematic; it leavens breads with various types of flour without issues, and it's fairly tolerant of additives such as sugar, or cinnamon. The flavour it imparts on the baked loaf is quite mild.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

66% Tritordeum
33% Water
66% Tritordeum
33% Water
66% Flours
33% Water

Zutaten für die Auffrischung

66% Flour mix
33% Water

1. Reduce the starter to 120g. 2. Mix the starter with 30g of this flour mix, and 15g of water. 3. Leave to ferment and roughly double in volume. 4. Repeat steps 1 - 3 5. If using for a dough, then repeat steps 1 - 3 again, and take out what is needed for the levain, else return to the fridge.

66% Flour mix 33% Water

Aufarbeitung

Mix 30g tritordeum flour with 15g water

66% Tritordeum 33% Water

For the next 4 days, mix with another 20g tritordeum flour with 10g water

66% Tritordeum 33% Water

Diet change, I started using a mixture of flours comprised of: 40% tritordeum 40% durum wheat flour 10% wholemeal barley flour 10% wholemeal rye flour From now on, first reduce the starter to 120g. Then mix the starter with 30g of this flour mix, and 15g of water. Continue this routine daily until the starter is sufficiently active. After that, feeding the starter once a week will do.

66% Flours 33% Water

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