I retired this year and have always been interested in fermentation and baking. I spent a few weeks studying recipes on the Internet and finally took the plunge. I have had much more success since taking Teresa Greenway classes.

Caractéristiques

My starter is very active. It doubles in about 2 hours when fed. It doesn't rise dramatically when mixed for the dough recipe, but, does have a great oven spring when baked.

Viscocity

Goût et saveur

Recette

Ingrédients de base

50% Water
50% Flour
50% Flour
50% Water
50% Flour
50% Water

Ingrédients pour nourrir le levain

50% Flour
50% Water

Feed daily by first removing half and adding 1 cup flour and 1/2 cup water.

50% Flour 50% Water

Méthode de travail

Day one. Mix 1cup of flour and 1/2 cup water.

50% Water 50% Flour

Day two. Remove 1/2. Add and mix 1 cup flour and 1/2 cup of water.

50% Flour 50% Water

Continue on following days with step two (leaving on counter) until starter becomes bubbly and active. Mine took about 12 days. Starter may be stored in refrigerator and fed weekly in the same manner or the night before baking and again the following morning.

50% Flour 50% Water