Forrest Starter recipe

Forrest Starter

Stafford, United Kingdom

Mixture

Unknown
Liquid Flour Other
Forrest Starter

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Since 2015

Liked the challenge

Characteristics

Steady and reliable

Taste & flavour

Recipe

Starting ingredients

Feeding ingredients

1
stored in the fridge but taken out and fed every 7 days. - discard 50% of the starter then add wholemeal flour (60g), strong white flour (40g) and tepid water. (100ml) mix well and cover.

Working method

1
In a large bowl mix 60g wholegrain flour, 40g strong white bread flour and 100ml luke warm water. Mix well and cover. Leave somewhere warm until fermentation has started.
2
Once fermentation has started feed every 24 hours by discarding 50% and adding 60g wholegrain flour, 40g strong white bread flour and 100ml water - mix well and cover - repeat for 7-10 days. Keep at room temperature. After 7-10 days it's ready to use.

Result

Sourdough scones and loaves

Forrest Starter Sourdough scones and loaves  first overview
Forrest Starter Sourdough scones and loaves  second overview

Preserve your sourdough for the future

Create your own Explore sourdough library