The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Revitalized starter performing well.

gavinc's picture
gavinc

Revitalized starter performing well.

My starter is performing better than ever now I have a new regimen. Hamelman's Vermont Sourdough with 15% stone-ground whole wheat flour.

Comments

Smoos22's picture
Smoos22

Looks great!

gavinc's picture
gavinc

I appreciate the feedback. I see you're new to the forum. Welcome. This is a great place to troubleshoot and share your journey. There are a lot of people with great skills that are able and willing to help. We like to experiment!

Cheers,

Gavin.

Benito's picture
Benito

Beautiful loaf Gavin, the oven spring is especially impressive the profile of the cross section is so vertical!

What is your new starter feeding regimen?

gavinc's picture
gavinc

Hi Benny,

Thanks again for your compliment.

I've converted my white liquid levain to a stiff 85% hydration stone-ground rye sourdough. I feed it once a day in the morning and leave on the kitchen bench. I no longer refrigerate the starter. 10-gram rye sourdough starter, 17-gram water and 20-gram stone-ground rye. It's easy to convert to a liquid levain over two feeds, which is very active and the best I've experienced. 

If you're interested in reading my rationale for changing to this regimen, you can find it at http://www.thefreshloaf.com/node/65789/solved-my-starter-issue