Happy with Bread:)
I have not used my 100% hydration Wheat Starter for about 3 Month, I had him in the fridge, feeding him once a week 1:1:1.
The Wheat Starter is about 1 ½ year old.
I used the Rye Starter as I was following recipes from * The Weekend Bakery * online.
They use Rye Starter and do the 15 g of Rye Starter with small amounts of flour and Water to make a preferment the Night before baking.
Well, I got my Wheat Starter out of the fridge 3 days ago, put him in a much larger Jar, fed him so that I have 200g Starter which I fed 1:1:1 for about 3 days.
Yesterday I made the Dough, did the S&F 6 times within 3 hours * every 30 minutes * and today , after a great over Night rising I put him in the Proofing basket, let him rise again and now I just took the Lid of my Dutch Oven and OMG , what a rise, and beautiful Crust.
He needs 6 more Minutes for the crust to brown up a bit more and than cooling.
I can hardly wait to cut it open to see the crumb.
Well, back to my old trusted friend * Gordon * that was what I named him when I started him up all the month ago.
2 Cups of fed Starter
300g Wheat Flour
200g Wholemeal Flour
350g Warm Water
8.5 g Salt
Happy Bunny me and HAPPY Starter * Gordon *
Edit: Daughter , 3 Sons and Husband think the taste is not as nice as the once I used to bake with the Rye Starter.
They say: The bread crust is to thin, the taste to sour and the crumb to soft.
Well, back to good old Ryan the Rye starter and the way I baked the bread for a few month now.
Leaven and all.
I guess making the Leaven the Night before makes a lot of sense when it comes to better taste... but hey, we all learn.