This is a base to a great starter well suited for ciabatta, Italian bread, focaccia and so on. It’s good to have on hand and will keep as long as you replenish it.
One note; yeasted water is simply water with very little yeast in it, just enough to get the starter going, here is the basic measurement: 1/4 TBS instant yeast that dissolved in 2.5dl water.
One note; yeasted water is simply water with very little yeast in it, just enough to get the starter going, here is the basic measurement: 1/4 TBS instant yeast that dissolved in 2.5dl water.
Shopping List
Whole wheat flour
Bread flour
Unbleached all purpose flour
Yeast
Filtered water
My Mad Method
Combine 1 TBS rye flour, 1 TBS whole wheat flour together with 1/2 TBS yeasted water along with circa 3-4dl water
Add 250g bread flour, 150g all purpose flour
When the starter has come together into a tight mix transfer it to a container with a tight fitting lid and store at room temperature for 24 hours
This is the starter after 24 hours it is now ready to be used! For a sour starter allow it to sit a bit longer
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