Tartine Starter recipe

Tartine Starter

Salt Lake City, United States
Perfect sourdough

Age

1Year
Color

Country of origin United States

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1406 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

66%
33%
Liquid Flour Other
Tartine Starter

Since 2017

After 60 years in the bakery business, it is still the most interesting .

Characteristics

Makes a light whole wheat bread (30%). Slightly sour. Firm crust. Chewy crumb. Light nutty flavor. Very versatile. Toast, sandwich , french toast .. Breakfast/ Lunch/ Dinner.

Taste & flavour

Tartine Starter top shot
Tartine Starter jar shot
Tartine Starter front shot
Tartine Starter rising shot

Recipe

Starting ingredients

  • 50g Starter
  • 50g Flour mixture
  • 50g Water

Feeding ingredients

  • 200g Water
  • 200g Flour mix
  • 50g Starter
1
Day before baking: Mix 50g starter, 200g Flour Mix, 200g water (21C). Ferment 24 hours
200g Water 200g Flour mix 50g Starter

Working method

1
Starter: 50g mother starter + 50g water + 50g flour mix (50/50 Bread/ Whole Wheat) Mix everyday, and ferment at room temperature . Refresh every 24 hours. Refrigerate if out of town.
50g Starter 50g Flour mixture 50g Water

Result

FriendBread

Good for all occasions.
Tartine Starter FriendBread first overview
Tartine Starter FriendBread second overview
Tartine Starter FriendBread first slice
Tartine Starter FriendBread second slice

Preserve your sourdough for the future

Create your own

Comments

Thanks for your work on this. Very interesting. I have two other starters that have been going a lot longer, but like this the most.

Thank you Craig. You can register all of them. Make it your little inventory.