I had leftover yeast dough in the fridge for a week. It was suggested to me to use it to rise bread, like how it had been done before commercial yeast was widely used, and it didn't work well. That led me to do more research about sourdough and to make my own starter. It seemed fascinating how from flour and water and some time, yeast could be cultivated to leaven bread.

Caractéristiques

At room temperature, it typically doesn't grow much. When put in a warm microwave, it almost doubles in 6 hours. It has little bubbles able to be seen through the glass in the sides and from the bottom, however not very evenly (usually more towards the bottom).

Viscocity

Goût et saveur

Recette

Ingrédients de base

5g Starter
25g Flour
25g Wholemeal flour
50g Water

Ingrédients pour nourrir le levain

5g Starter
50g Flour
50g Water

To feed the starter, a smaller starter to flour and water ratio is used, typically around 1:10:10 (100% hydration liquid starter) or more for larger baking projects. The amount of starter made depends on what is to be made, how much of it will be used. Use half wholemeal, half plain flour.

5g Starter 50g Flour 50g Water

The starter is left in a warm place until it doubles. Typically as room temperature is not very warm, I leave it in the microwave with the door ajar so the light is on, which makes a warm environment. It takes around 6 to 8 hours to double, depending on how active it is.