Slightly sour in a way that emphasizes the flavour of the wheat. It has a fruity, yeasty nose and a slow bubbling that reminds me of lava flowing. The baked bread has a mild cheesiness that makes it very hearty.

Viscocity

Goût et saveur

Recette

Ingrédients de base

20% Starter
40% Water
40% Whole wheat flour

Ingrédients pour nourrir le levain

20% Starter
40% Water
40% Whole wheat flour

Take the container from the refrigerator. Bring it to room temperature. Scrap into a large bread bowl. Add twice the volume in filtered water. Add twice the starter volume in whole wheat flour. beat together using a large French whisk. Place in a warm spot, covered. Wait for it to wake up. When bubbly, add more flour and water to keep the consistency consistent.

20% Starter 40% Water 40% Whole wheat flour

Méthode de travail

Starter, initially from a friend, but has been lurking in my kitchen and refrigerator for years. The only thing that it has been fed is filtered water and whole wheat prairie flour in equal amounts.

20% Starter

Filtered water.

40% Water

Whole wheat flour from Canadian prairie wheat, Federated Coop house brand. 13% protein.

40% Whole wheat flour