Country of origin United States
in the world
- 1576 sourdoughs
- 86 countries
- 1393 cities
As long as it’s nice and bubbly, and even if it hasn’t completely doubled, so that bubbles immediately reappear when it’s stirred, it never fails to create a wonderful rise.
Taste & flavour
- 50g Starter
- 25g Spring water
- 25g Ka bread flour
I keep it on the counter so it’s already at RT. I maintain only 100g, and feed it 30g each flour and water, or whatever my recipe needs. It takes about 4 hours to at least double and get very bubbly.
The original, “Star” is one I bought from a woman in England and is several generations old.
50g Starter 25g Spring water 25g Ka bread flour