Back after a break


I had taken a break from baking but was able to keep my starter going over the past 14 months. Yesterday I got the bug back and just had to bake. I love what you can do with just flour, water, salt, and love. 


  • 300g white flour
  • 350g organic whole wheat 
  • 350g organic whole spelt
  • 695g water (room temp)
  • 20g salt (I use kosher salt)
  • 150g starter (wet starter that I keep in the fridge)

Just sharing, feel free to comment. 

137 users have voted.


farinam's picture
farinam 2016 March 2

Hello gman4626,

I suspect that once caught, the bug never really goes away.  And from the look of the loaves you haven't lost the knack.

Just for general edification, what did you do with your starter to keep it on hold for 14 months?

Good luck with your projects.


gman4626 2016 March 2

Hi Farinam, 

Yes, the bug never really goes away. It is like riding a bike. 

I would feed my starter at intervals adding equal amounts of flour and water. I typically used whole wheat or whole spelt. Nothing special, just kept it going doing the typical up keep. 


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