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Parisian Sourdough Starter
Product Review (submitted on December 11, 2013):
A very nice culture to start a lavain. This makes for a very neutral and mild starter that can be used for most breads. I keep my starter at 125% hydration as I bake bread every other day. It requires 3 feelings per day if you do this. The flavor is slightly nut to earthy. If you bake less often reduce hydration to equal parts by weight and refrigerate up to a week without feeding. Bring a portion up yo 125 to 150 hydration day before to get a very active starter. If you buy the San Francisco starter , keep it in the fridge at 125 % hydration, it likes cooler temperature to survive and multiply.
I would definitely recommend the culture they sell as authentic in flavor development for French baguettes.
Hope this helps.
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