Sourdough starter feeding
Do this last thing at night
10g starter in a bowl. Throw out the rest and clean the container.
In the bowl add 50g lukewarm water and 50g wholemeal rye flour then transfer back to the clean container.
Leave overnight somewhere warm and then first thing in morning put into the fridge.
Leaven
Add starter, water at 30c and flour together, mix and leave for 8-12 hours. use
- 20g starter
- 100g water
- 100g flour ( type depends on recipe )
Recipes
Rye
- 120g Leaven
- 220g Water
- 235g Rye flour
- 40g each sunflower and pumpkin seeds
- 6g salt
Country
- 150g wheat leaven
- 275g water
- 400g white flour
- 25g wholemeal flour
- 10g salt
Bagel
- 60g wheat leaven
- 135g Water (32c)
- 1g dry yeast
- 270g strong white flour
- 12g sugar
- 5g salt
