My ancestors have always used it to bake. The legend says that it comes from the "Berimandln", some kind of dwarves, small old men with old faces and old clothes. It should be hundreds of years old if the legends are true. You can find the story in the comments. I got the starter from my grandma. She always bakes great things with it. I'm working with it (only with it) since last year.
Can be used for anything. Very easy to use for bread. Especially rye or mixed rye breads. Wheat products and desserts require the preparation of a pre-dough. The famous "Berimandl-Krapfen" need more experience.
- 50% Whole Rye Flour
- 50% Water