My family has a long history of baking and I have always loved to bake. Sourdough has been something that I have been familiar with but I have never done it myself but, needing a lesson in patience, I decided to try it for myself and have fallen in love with the challenge and the learning curve. I am excited to keep this starter going or may years to come.

특징

Being young, my starter has not risen bread as fast as I have expected but has recently had a big jump in activity and has been doing beautifully in most of my recipes. It can now double in size quite quickly (6 hours or so) even though our house is usually quite cool.

점도

맛과 풍미

레시피

시작하는 원료

75% Whole wheat flour
25% Unbleached all purpose flour
100% Water

먹이재료

I discard into my discard jar or bake with it and then add equal parts sourdough starter, water and a 25%/75% mix if unbleached AP flour and whole wheat flour, respectively. I mix well and then leave on my counter as I am trying to strengthen my 2 month old starter.

작업방식

I have a whole wheat starter that I started October 2023. It has a buttery smell when fed and gets very strong bubbles when active. I am currently trying to convert it to unbleached AP flour but I may ultimately decide against that as I have come to really enjoy the little bit of extra nutty flavor and the extra texture the whole wheat gives to my bakes.

75% Whole wheat flour

25% Unbleached all purpose flour

100% Water

Result

Bread

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