this is my second starter... was really easy to made after the previous experience with Mudai (my firts) now I'm realicing that I can make thousands of starters from anything... this thing is gonna be out of control hahaha

Caractéristiques

Smells great after the fermentation of the plums and the rye flour !!! it became from plum tree that is in my backyard, wild fermented water... is nice smelling a little cider, fruty, a little beery... love the smell, in combination with the sweetness of the rye

Viscocity

Goût et saveur

Recette

Ingrédients de base

50% Plums
50% Rye

Ingrédients pour nourrir le levain

50% Rye
50% Water

mix 50/50 Rye Flour and AP flour descart some spoons of starter and mix with water at 80% to 100% hydration

50% Rye 50% Water

Méthode de travail

came from plums wild fermentation and feeding with rye flour. the plums tree is in my backyard, and I just ferment them in water for few days at 25-27°C and then start to feed the yeast with rye flour.

50% Plums 50% Rye

Made this sourdough

Pablo Castillo