I'm happy with my starter. It makes a nice slightly sour bread. When it's been fed it seems to double in 4-5 hours. If fed again after it sinks back down it will double in 4 or less hours. I have another starter that came from this one that is named Pepper and it's not as sour, don't know why.

Viscosità

Sapore e aroma

Ricetta

Ingredienti di partenza

100g Water
50g All purpose flour
50g Ka whole wheat flour

Ingredienti per il rinfresco

In the beginning I weighed my starter and added = amonunts of water and flour to it. I used All Purpose flour and KA wheat and stirred it up.. Moved the rubber band on the jar to the level of the mixture and waited for it to double. I loosened the jar lid to allow for the gas to escape.

Metodo di lavorazione

In May of 2016 I followed the instructions on the wildyeastblog.com/raising-a-starter. I used an olive jar for my container, it holds about a quart.

100g Water

50g All purpose flour

MIxed All purpose flour and whole wheat with the water, covered the jar with a folded paper towel and secured it with a rubber band. 2nd rubber band marked the level of my mixture in my jar. I set it outside on my covered deck to ferment. It was about 80 degrees Fahrenheit outside.

50g Ka whole wheat flour