- Starter from scratch – dissolve flour into clean water for a runny or stiff dough.
- Cover the dough until it doubles in size or bubbles; feed it with flour and water a couple of times, when it rises it is ready for bread making.
- Starter from old starter – use all or part of old starter, dissolve it in water with flour. When it rises it’s ready for bread making.
- Details of old starter.
- If old starter is mouldy, scrape the clean bottom part, dissolve in water and add flour for a stiff dough. Ready for bread making when it doubles in size.
- Dissolving the old starter.
- Adding the flour for a stiff dough starter.
- Stiff dough starter.
- Cover stiff dough starter for the rising.
- Dissolve the risen starter in water for the main dough.
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