Originally Posted by
stut
Nice!
I have a culture that sadly just died due to neglect (blame a holiday in Sri Lanka). But I think it's time to start up a new one along your lines - that kilner jar is looking rather lonely.
If it helps, this recipe has done me really well:
The 150/190/150 mix gives a really nice texture - but the it's up to you how close or consistent you like it (I know a lot of people prefer sourdough to have a much more open texture!)
Thanks.
Can you just explain the quantities please? Is that starter or bread? I'm having some trouble remembering flour to water hydration rates for my bread!
I have a box on the garage with kilners, but with the benefit of hindsight, isn't a pyrex bowl with hotel hat better? It's about surface area exposure to natural flora?
Ta.