Francisco Migoya

For the Daily Feeding

Preparation info
    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Water, at about 9°C/49°F 1.45 kg 3 lb 3.15 oz 100

Method

  1. Place the cold water (from the tap) in a mixing bowl and dissolve the sour starter in it.
  2. Add the flour and mix until you have obtained a homogenous mass.
  3. Leave at room temperature (21°C/70°F).
  4. Make sure you feed this white sour starter 18 hours before you mix the dough and on a daily basis.