Always wanted to learn how to bake bread, came across a video about Tartine and was hooked to learn. Found a sourdough recipe (No Knead) never looked back :-)

Caractéristiques

Guidough is an icredibly active starter and is always ready for action at least a minimum of 1 hour after a feed. It is never sour and produces lovely creamy tasting bread.

Viscocity

Goût et saveur

Recette

Ingrédients de base

50g Stoneground white
50g Wholemeal rye
100ml Water

Ingrédients pour nourrir le levain

Mix in 50/50 Wholemeal Rye and White Stoneground unbleached flour. Add water to make 100% Hydration.

Méthode de travail

I used wholemeal rye flour and water in a 1/1 ratio and fermented it over 5 days. Once active I followed a feed discard cycle for another week until it was fully active. there is also a little earth magic involved in my starter but that is anothe story ;-)

50g Stoneground white 50g Wholemeal rye 100ml Water

I discard half the starter and use it in other baking. I stir in the flours and water until incorporated. I leave it out at room temperature if I am baking or, if it is just a maintenance feed, I put it back in the fridge.