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some follow up questions, is this made up of rye flour? And how do you use the starter that you already have? Do you add that in later, or are you just working from this amount you've made the day before?
I'm trying to avoid having two starters on the go, as we only make enough bread to keep one active, hence all the questions.
My missus wants to make pain de campagne, but her recipe requires you to incorporate a chunk of your old bread, which is a bit difficult if you're only making the loaf once a month, or every couple of months.
cornelius_blackfoot-
some follow up questions, is this made up of rye flour?
No, white bread flour
And how do you use the starter that you already have? Do you add that in later, or are you just working from this amount you've made the day before?
You can then refresh the starter you already have, leave it outside a few hours then back in the fridge. With leftover starter that you'd bin you make delicious crumpets or a spring onion pancake for breakfast :)
M4xime
Basically, 12 hours before making your loaf you will mix together 34gr starter and 87 gr water 87 flour which you will incorporate in the recipe as your "starter". I'm not expert but I would say this is to avoid the stale starter problem which can happen and ensure you're always adding an active/fresh starter to your mix.
This is from the Rye Sourdough recipe Brickhouse used to make.