bwraith's blog

I would like to compare notes on starter maintenance routines. Hopefully others would find this interesting as well.

To best understand each starter, please include the following if you post your starter information.

Xma commented about trying seawater in bread on a diving trip. I decided to give this a try.

Please note: I have not researched health hazards that may result from using raw seawater directly in bread dough.

The following is a description of how I maintain my 100% hydration (1:1 flour:water by weight) starter. The term 100% hydration refers to the baker's percentage of water in the starter, i.e. the water in the starter is 100% of the weight of the flour in the starter.

This maintenance regime assumes that your starter is already healthy, fresh, and active. This is not what I would do to "start a starter", but rather it is the maintenance regime I follow to store, revive, and use my starter over time.

Sourdough Whole Grain Sandwich Loaf

Sourdough Pagnotta

Sourdough Pagnotta (1)

Sourdough Pagnotta (2)

Sourdough Pagnotta (3)

Sourdough Pagnotta

Sourdough Pagnotta With Olives

Sourdough Pagnotta With Olives (1)

Sourdough Pagnotta With Olives (2)