kaybeeque on Nostr: nprofile1q…n4gez I started my own basically following the process in the link ...
nprofile1qy2hwumn8ghj7un9d3shjtnddaehgu3wwp6kyqpqr3ugser042g44x4p9jde0apuctdpt2r8eegx64ammkqmzc4tkp0qyn4gez (nprofile…4gez) I started my own basically following the process in the link below.
I maintain my starters at 50g total flour to 50g water which is enough to maintain a good culture but doesn't generate a massive amount of discard.
The first one (Ace) is 40g All Purpose/10g Whole Wheat. The second was derived from Ace discard and is now 40g AP/10g dark rye. I have just kicked off a buckwheat based one as well.
I keep the starters in the fridge and feed weekly.
https://foodgeek.io/en/make-your-own-sourdough-starter-recipe/
I maintain my starters at 50g total flour to 50g water which is enough to maintain a good culture but doesn't generate a massive amount of discard.
The first one (Ace) is 40g All Purpose/10g Whole Wheat. The second was derived from Ace discard and is now 40g AP/10g dark rye. I have just kicked off a buckwheat based one as well.
I keep the starters in the fridge and feed weekly.
https://foodgeek.io/en/make-your-own-sourdough-starter-recipe/