Age
4Years
Color
Country of origin Belgium
Taste
& Flavour
Mixture
Unknown
Liquid
Flour
Other
Doughmicron
Since 2020
The omicron wave - a bit behind the fad of baking lockdown bread but I wanted something to experiment with. I am formerly a lab scientist (molecular biologist) and started a computer job, so was missing having something to grow and play with.
Characteristics
It’s a very easy going starter, unconcerned about what it eats or how warm it is. It takes life day by day. Zen.
Taste & flavour
Recipe
Starting ingredients
Feeding ingredients
1
I feed it once or twice a day or sometimes stick it in the fridge for a few days if I’m not going to be able to bake. My starter just lives at whatever temperature my kitchen happens to be at for the rest.
Working method
1
I’m not a fussy purist with my starter. It gets fed whatever flour I’m making my bread with; wheat, spelt, rye, Kamut, emmer, einkorn… cheap from the grocery store or fresh milled organic…