You are reading a single comment by @Tijmen and its replies.
Click here to read the full conversation.
London Fixed Gear and Single-Speed is a community of predominantly fixed gear and single-speed cyclists in and around London, UK.
This site is supported almost exclusively by donations. Please consider donating a small amount regularly.
@Tijmen
I gave it a go, it was active after an overnight ferment on the counter and 90 minutes at 28C made it very lively. Already getting bubbles in the dough 15 minutes after mixing it in so it seems promising. From what I've understood idea is that the lower hydration makes it take longer before the starter 'collapses', which is good as it seemed my overnight ferments were well beyond their peak when I mixed them in in the morning.
Curious what it'll be like, happy to revert back to 100% hydration starters if it disappoints because I've been getting decent loafs recently. 15% wholemeal, 85% strong white (German 1050 flour), 82% hydration. Wouldn't mind a bit more ovenspring though.
1 Attachment