Willy's Ole Starter recipe

Willy's Ole Starter

Harrison, United States

Age

28Years
Color

Country of origin United States

Taste
& Flavour

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Sourdough
in the world

  • 1406 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

Unknown
Liquid Flour Other
Willy's Ole Starter

Since 1990

Read an article on sourdough bread baking in San Francisco and started researching and making sourdough breads.

Characteristics

Definitely a sour, yeasty white bread with maybe a hint of acetic acid in its flavor. Generally a good, active rise with

Taste & flavour

Recipe

Starting ingredients

Feeding ingredients

1
If not used, the starter is taken out of the refrigerator every 3 to 4 months and reactivated by following the above steps.

Working method

1
Remove sourdough starter from refrigerator and let set at room temperature for 8-12hours.
2
Add equal amounts of sourdough starter to water and flour. Example; about 200g of starter, to 200g of flour, and 200g of water. I typically use RO water.
3
Repeat above util the starter is active and you have sufficient quantity.

Preserve your sourdough for the future

Create your own