Mix the ingredients well, cover with plastic and let stand in a warm area (75° - 80°F) for 24 hours. Medium rye flour can be used in place of whole rye but avoid using white rye flour. ________________________________________________________________________________________
Day Two. Two Feedings:
Initial Mix 156g (half of day one mix)
Whole-Rye Flour 34g (3/8 cup)
White Flour 34g (1/4 cup)
Water, 90°F 85g (3/8 cup)
Mix the ingredients well, cover with plastic and let stand in a warm area (75° - 80°F). Ideally, the 2 feedings should be 12 hours apart. The white flour should be an unbleached bread flour with 11-12% protein. ________________________________________________________________________________________
Days Three, Four and Five. Two Feedings:
Initial Mix 156g (half of the previous day)
White Flour 68g (1/2 cup)
Water 85g (3/8 cup)
Mix the ingredients well, cover with plastic and let stand in a warm area (75° - 80°F). Ideally, the 2 feedings should be 12 hours apart. By day six the culture should have enough ripeness to be used for bread production. In order to continue developing strength and complexity it may be fed for 2 - 3 more days before using. In that case follow the same feeding schedule.
Even though my on-going starter has been going for years now, and having made many since only to add them to my on-going starter after baking a bread or two, i thought i’d try Hamelman’s recipe. Love his sourdough recipes with his levain builds producing such a lovely flavour and aroma. Would be interesting to try his starter from scratch to see how it progresses and level of difficulty.
Just started day three and i’m very impressed. It’s maturing nicely, has a lovely aroma and no difficulties whatsoever. It will be ready well before time. I’ll certainly be recommending this to anyone who asks.
Keep it at the recommended temperature and you should be baking with it within a week. I’m sure this one i’m working on will be fully mature within 4-5 days, or earlier (in fact it ‘appears ready’ now), but I’ll see it through as recommended.
After two days! This is 3-4 hours, after a feed, into the third day. 125% hydration which encourages a strong lactic acid ferment.
24 hours after the initial feed the starter bubbled up more than tripling. Quite normal and to be expected. After the first feed it quietened down, also normal, but still frothed some and attained a yoghurt smell. The second feed was very much the same as the first but the yoghurt aroma became more apparent. This feed just took off. Rose as well as the first and is behaving exactly like a starter should.
I’ve used recommended flours both of which are organic. For the water I use tap water which has been boiled and cooled. I didn’t have any honey so used barley malt extract for sugar in the first feed.
Didn’t think this would happen once bubbles appeared on the surface as in the first picture. I’ve increased the feeds to a typical Hamelman levain build, 1 : 6.25 : 5, and reduced the overall amount.
…and just 3 hours later it’s doubled and has a lovely aroma. I think this starter is ready. Basically ready in two days with the first and second feeds into the third day confirming it’s good to use in a recipe which could have been a levain build but typical as I’ve just started on a dough using my other starter.
Not sure if it’s the method, flour used or just stroke of luck but this starter was very easy and quick to make. I’m sure using organic flour and keeping it warm (of course) added to the ease but even so it was basically done within 2 days and the 3rd day was just strengthening and for confirmation. Didn’t bother beyond that and put it in the fridge till ready to use.
