Quite a few people come by to pick up our ‘starter’ so here I will put down how I maintain it.
The ‘starter’ is normally kept in my fridge.
The day before I want to use it I feed it with 100% flour and 100% water ( you can adjust the weight in grams to suit your requirement). Leave it for 3 – 4 hours, but each hour ‘turn’ it gently with a spatula to introduce air.
Feed it again with a 100% flour / 100 % water ratio double the initial feed. Leave it for 2 – 3 hours.
Give it a final feed of 50% Rye 50% Semolina 100% flour and 200% water. Leave it for an hour or two and then place in the fridge overnight.
The following day use it for your bread formula.
20 grams starter + 100grams flour + 100 grams water
add 200 grams flour + 200 grams water
add 50 grams Rye + 50 grams Semolina + 100 grams flour + 200 grams water.
You will have to adjust the amounts to suit your starter requirement.
Don’t forget to add a 0.5% diastatic malt to your dough flour for the final mix. This will enhance the color and of the crust and soften the crumb.