Sourdoughs

Stiff Sourdough Starter (Wheat)

Name: Stiff Sourdough Starter (Wheat)
Prep time: 5 min
Total time: 5 min
Yield: 9000 g
Cuisine: French
Ingredients: 6000 g Bread flour T65; 3000 g Water

Ingredients

Target weight (g)g

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IngredientsWeightUnit costCost

Bread flour T65

g€/kg

Water

g€/kg

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Preparation steps

1
Day 1: 200 g T65 flour + 100 g warm water. Mix into a firm ball, cover, 24h at 25°C.
2
Day 2: crumble, add 200 g flour + 100 g water. Mix.
3
Day 3 to 5: repeat the refresh.
4
Ready when it cracks on the surface after 6-8h.
5
Standard refresh: 1:2:1 (starter : flour : water).
6
Inoculation: 25-40% of the flour weight depending on desired acidity.
7
Tighter crumb, more colored crust than a liquid starter.
8
Fridge storage 5 days max. Refresh 12h before use.

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Nutritional values

Per 100g

Calories

230.7 kcal

Protein

7.0 g

Carbs

48.0 g

Sugars

1.1 g

Fat

0.8 g

Saturated fat

0.1 g

Fiber

2.3 g

Salt

0.0 g

Allergens

Gluten

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