Age
6Years
Color
Country of origin Singapore
Taste
& Flavour
Mixture
50%
50%
Liquid
Flour
Other
Jean-Pierre
Since 2018
I've always loved baking, and just wanted to try cultivating my own wild yeast, after procrastinating for a long time (because I am worried that due to work, I cannot care for my sourdough baby enough).
Characteristics
Vibrant, active. Peaks in about six hours. Smells somewhat like vanilla. Tastes fantastic. Somewhat moderate acidity.
Taste & flavour
Recipe
Starting ingredients
- 25% Rye flour
- 75% All-purpose unbleached flour
- 100% Filtered water
Feeding ingredients
- 15g Starter
- 20g Rye flour
- 60g All-purpose unbleached flour
- 80g Filtered water
1
Weigh starter to be refreshed and wash the glass jar used for storage. Then add 15g of the starter into the jar. Add 20g of rye flour and 60g of all-purpose flour. Add 80g of filtered water. Use a spatula to mix everything well, with no lumps. Scrape the glass jar down with the spatula. Cover and leave it for about 30 minutes to activate. Store in the refrigerator until the next bake or refresh.
15g Starter
20g Rye flour
60g All-purpose unbleached flour
80g Filtered water
Working method
1
Composition of 100% hydration starter
25% Rye flour
75% All-purpose unbleached flour
100% Filtered water