Age

3Years
Color

Country of origin Canada

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& Flavour

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Sourdough
in the world

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Mixture

100%
Liquid Flour Other
Puddle

Since 2016

I have baked a lot of bread over the years using commercial yeast. As I ventured into recipes that started with a "sponge" and very little yeast, I realized I loved this type of "chemistry". I loved working with the higher hydration breads, and finally decided to take the plunge and create a starter.

Characteristics

Puddle is very predictable. He has been the perfect starter to get me started in this world of sourdough. He is as forgiving as he is faithful. (The perfect gentleman. Don"t get any ideas. He is mine.) His basic heritage, (Standard all purpose flour and water), make him the ideal candidate for playing with new flavors, textures, and methods.

Taste & flavour

Recipe

Starting ingredients

  • 100g All purpose flour

Feeding ingredients

  • 100g All purpose flour
1
When feeding Puddle, I bring him to room temperature, then remove all but 1/4 cup of starter from his jar. I add 100 gram flour and 100 grams water and mix well. Back into the fridge he goes, or i let him ripen on the counter for about 5-6 hours to use for baking.
100g All purpose flour

Working method

1
Puddle is fairly standard in form. Simply 100 grams all purpose flour and 100 grams of well water. He collected a fine colony of wild yeast from our forest atmosphere and has been bubbling away ever since.
100g All purpose flour

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