Liquid Sourdough Starter (Wheat)
Ingredients
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- 1
Day 1: mix 100 g T65 flour + 100 g water at 25°C. Cover and ferment 24h.
- 2
Day 2: discard half, refresh with 100 g flour + 100 g water.
- 3
Day 3 to 5: daily refresh until it doubles in 4-6h.
- 4
Ready when it doubles in 4-6h with a clear lactic smell.
- 5
Use: refresh 8-12h ahead, the starter should have tripled and be starting to fall.
- 6
Production inoculation: 20-30% of the flour weight.
- 7
Storage: refresh every 2-3 days at room temperature, or 1×/week cold (5°C).
- 8
Standard refresh: 1:1:1 (starter : flour : water).
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Per 100g
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