So... when we say «feed» the starter, is it only adding
flour and water in equal weights, or does the «feeding» include adding more cabbage.
Then, don't forget to feed what's left in the jar with
more flour and water to keep the process going.
It's typically made of
just flour and water and nothing else — meaning it doesn't have much flavor on its own.
If you have an active sourdough starter but don't know its hydration, just keep it on a feeding schedule of equal amounts
flour and water by weight.
Then I use a small amount of it and feed it with whole wheat
flour and water until I have enough to bake whole wheat bread with.
Some say the starter should only have
rye flour and water as ingredients, but I used a few slices of stale rye bread to speed up the process and that worked beautifully.
Once vigorous and active, feed your starter as
much flour and water is needed for the amount called for in your recipe.
Whisk together chick -
pea flour and water until smooth, then whisk in salt and 2 tablespoons of oil.
It was incredibly salty, in a nasty salty way, and I had to add more
almond flour and water / oil to tone it down.
It is easy to make your own with
sprouted flour and water and salt if you can find the flour or make the flour but it might be easier to use greens instead.
In my Australian recipe, the crosses are painted on with a very thin mixture
of flour and water.
This bread is also called the water bread as it just has the yeast,
flour and water in it.
Knowing the hydration is helpful because it tells you exactly how
much flour and water your starter is contributing to the overall dough formula.
«Firstly, wash the pieces of lamb legs / mutton paya very well with wheat
flour and water for about 5 - 6 times.»