The 'Bread Ahead: Baking School' book by Matthew Jones from the well-known borough market bakery. I made my first sourdough on 12/01/2020, but not with Quentin (a different starter which was not strong at all and is now gone). Quentin's birthday is 28/04/2020.

Characteristics

Quentin provides good rising power, but above all has a lovely flavour. He was made in 2020, but I have added a starter which was 7 years old from a bakery into the micro-environment, so has a lot of unique, deep and mature flavour from that.

Viscocity

Taste & flavour

Recipe

Starting ingredients

50% Light rye flour
50% Water

Feeding ingredients

33.3% Quentin
33.3% Light rye flour
33.3% Water

Discard all except 50g of starter.

33.3% Quentin

Add in 50g light rye flour.

33.3% Light rye flour

Add in 50g water and stir to combine.

33.3% Water

Working method

Light rye flour - from Dove's farm. I use this flour because it has the flavour of rye and some of darker rye's stronger rising power, but the whole grain does not inhibit the gluten. It provides a good balance between dark rye and white flours, without mixing the two.

50% Light rye flour

Water - from the tap. I don't use filtered water because for some reason the water from my fridge filter inhibits the growth of my starter, but I do need to experiment on this a little bit more. The water where I live is of good quality and has a nice flavour.

50% Water