Start a hard sourdough or pasty sourdough! Refresh your sourdough well at home.

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Hello today we meet for a video to know how to start a hard sourdough or pasty sourdough! Properly make your sourdough at home and refresh it. How to feed your natural sourdough step by step! My simple and quick method to refresh your natural sourdough!
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00:00 presentation
00:10 the recipe for hard or pasty sourdough
00:55 mixing hard or pasty sourdough
01:55 how to refresh your hard or doughy sourdough
02:28 the difference between liquid sourdough and doughy sourdough
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➼ Recipe to create your natural sourdough
• apple 170g
• honey 30g
• lukewarm water 300g
• After 48 hours of maceration.
• Add 250g of maceration juice
• 150g of T80 millstone flour
• To refresh your natural liquid sourdough:
• 100g mother sourdough
• 100g of water at 40°
• 100g of T65 flour (without additive) or T80 flour
• To refresh hard or pasty sourdough:
• 100g of hard or pasty sourdough
• 50g of water at 40°
• 100g of T80 flour (without additive) or T110 flour
You can use your sourdough 3 hours after refreshing!
If you wish, you can keep it for 1 or 2 weeks without cooling it in the refrigerator at 4°C.
You can add about 15 to 30% sourdough for baking.
See you soon on bakery step by step by fabrice Cotez