After almost 1 year without baking I revived my starter, forgotten in a corner of the fridge…
After almost 1 year without baking I revived my starter, forgotten in a corner of the fridge…
by fangalf999
4 Comments
AutoModerator
**Hello fangalf999,**
#**This bot comment appears on all posts.**
***
**[Rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) requires all sourdough photos to be accompanied by the ingredients used & process (the steps followed to make your bake). The details can be included in a picture, typed text or weblink.** **Not all posts require a photo alongside your query, but please add details in your post, so we can help.** **Posts may be removed at any time, but you will be notified.**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
4 Comments
**Hello fangalf999,**
#**This bot comment appears on all posts.**
***
**[Rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) requires all sourdough photos to be accompanied by the ingredients used & process (the steps followed to make your bake). The details can be included in a picture, typed text or weblink.** **Not all posts require a photo alongside your query, but please add details in your post, so we can help.** **Posts may be removed at any time, but you will be notified.**
***
#**Being polite & respectful**
**are both extremely important in our community.** **[Read rule 1 in detail](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/).**
**Please be respectful, kind, patient & helpful to posters of all skill & knowledge levels and report offending comments/posters, or [drop us a modmail](https://www.reddit.com/message/compose?to=/r/Sourdough).**
***
**Thank you** 🙂
#**[Overproofed or underproofed?](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
***
#**[NEW Beginner starter FAQ guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
Method:
100% flour
25% Multigrain Flour + 75% Strong Bread Flour
76% Water
22% Levain
2,1% Salt
Autolysis flours + water –> 3h
Add levain, Slap&Fold 2min –> 30min
Add salt, Slap&Fold 2min –> 30min
Strong Fold –> 30min
Laminated –> 45min
1st Coil Fold –> 1h
2nd Coil Fold –> 1h
Form the batard –> 18h at 4ªC
Baked with cocotte 22min at 250ºC closed with ice cube + 25min open 200ªC + 10min 185ºC fan forced outside the cocotte.
Cool in rack and enjoy!
So to everyone that’s struggling, just stash your starter for one year and it’ll turn out perfectly just like this one 😄
Wow 🤩