Henlo anon from 5 years ago, do you still have all those recipes? I could use something for sourdough (also if you have anything regarding how your bakery maintained their starter)
I think i still have them around somewhere,i have to look on my old harddrive.
We made "natural" sourdough breads, and the starter was super basic, 50g full grain rye flour with 60ml of warm water on the first day, whisk it with a spoon after 12 hours and keep it at a warm place.
mix in 50 g flour and 60ml of water on day 2
same on day 3. always keep it warm, use hand warm water and try not to have to big temp differences
ohh and cook your container before you use it to get it sterile.
the best container is a big jar, use a piece of wet cloth for the first 4 days
on day 4 you can be lucky and it already doubled or you need to give it a 4th feeding.
after that just put them in the fridge and put a lit on it.
If you use wheat, 50 ml water.
for starters, we had one for each day of the week, they need 7 days to regenerate in good conditions, 10 days if you have a colder fridge.
to refresh them you take 1 part dough 1 part warm water and 2 parts flour, let it rest an hour before putting it back in the fridge.
I Will look into my old harddrive for the bread recipes. but you can make pretty much every recipe with this starter, the most important part is using good flour, its a massiv difference
