Timothy's Starter recipe

Timothy's Starter

SANTA CLARA, United States

Age

2Years
Color

Country of origin United States

Taste
& Flavour

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Mixture

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Liquid Flour Other
Timothy's Starter

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Since 2017

Seld motivated.

Characteristics

Technically, it wants to be fed more than once a day. By the time I refresh the starter, it will be way past its peak. My starter is very active.

Taste & flavour

Recipe

Starting ingredients

  • 50% Dark rye flour
  • 50% Whole wheat flour
  • 75% Pineapple juice
  • 75% Filterd water

Feeding ingredients

  • 50% Dark rye flour
  • 50% Whole wheat flour
  • 100% Water
1
I keep my starter at 75F-80F or 25C-26C. I refresh my starter roughly every 24 hours. Because I don't have time to refresh it often, I usually discard (or use) all but a teaspoon. Another way is to empty the starter from your vessel and just use the residual starter that's left. While I begin my starter at 150% hydration, all refreshments are only at 100%, and I only use water.
50% Dark rye flour 50% Whole wheat flour 100% Water

Working method

1
Hydration 150% to start, then 100% to maintain. I use a 50/50 mix of pineapple juice and Filtered water. I use a 50/50 mix of Dark Rye or Pumpernickel Flour and Whole Wheat Flour. I typically use Bob's Red Mill or King Arthur Flour.
50% Dark rye flour 50% Whole wheat flour 75% Pineapple juice 75% Filterd water

Preserve your sourdough for the future

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