Wheat sourdough starter
A fermented wheat-flour-and-water culture; this profile assumes 100% hydration.
What it offers and why to use it
A fermented wheat-flour-and-water culture; this profile assumes 100% hydration. Feed with equal weights of flour and water; add to the recipe when active.
A fermented wheat-flour-and-water culture; this profile assumes 100% hydration.
From shopping to cooking
Choose
For baking, use an active starter that rises after feeding and has a clean acidic smell.
Store
Refrigerate between uses and feed according to activity. Discard the entire culture if mould appears.
Prepare
Feed with equal weights of flour and water; add to the recipe when active.
How to make the most of it
Good pairings
Bread flours, rye and seeds.
How to substitute it
A yeasted preferment requires changes to water, flour and timings.
Recipes with wheat sourdough starter
Dried fig bread
Four sourdough loaves with dried figs, a golden crust and a fragrant crumb.
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Three-topping bread rolls
Wheat and rye rolls with three finishes: oats, sesame and pumpkin seeds.
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