I created my first starter in the 80s when reading Nancy Silverton. I gave it up after a move because the method was too wasteful. A friend taught me a new method.

Charakteristische Eigenschaften

It is very healthy and responds quickly to our needs. I alternate flours depending on what I am making and how quickly I want it to wake up.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Water
100% Flour

Zutaten für die Auffrischung

100% Flour

I keep my starter at 100% hydration. I feed it when I need to use it or just to refresh it. It lives in the refrigerator while waiting for us.

100% Flour

Aufarbeitung

Flour Water At will I use high extraction flour, all purpose, and rye flours.

100% Water 100% Flour

Ergebnis

Ciabatta

Brioche.

Mild Tartine Bread

Low percentage of whole grain used in this loaf.

Spirito Mild Tartine Bread second overview

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Kommentare

Denise Bolognino

we love using our starter!