I've been diving in the world of bread making in the last few years and after using instant/fresh yeast for a while to do my weekly batch of baguette I have been experimenting with sourdough in the last few weeks.
Took a while to get my starter, Bob, ready but I reach a point now where I'm happy with the look and taste of the baguettes.
Recipe:
1000g flour ( 700g white bread flour/ 300g wholemeal)
700g water ( 70% hydration)
15g salt (1.5% salt)
250g of Bob (starter)
Bob the starter:
At the beginning I was feeding it at a 1:1:1 ratio every day to get it started then once it was active and developed enough I move to a 70% hydration to match the dough hydration.
Current feeding ratio
100g starter
140g water
200g flour ( 140g white, 60g wholemeal)
I'm baking 2 or 3 time a week with it so I feed it every second or third day and keeping it in the fridge.
by FlakeltTillYouMakelt
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