I've been baking with sourdough since university 23 years ago. Nancy Silvertons breads and Iggies of Boston, MA in the 1990's were a revelation to me and I wanted to learn to make the same. We also eat Irani bread here in Kuwait which is made with a Mother or leivito madre (depending where you go in a Tanoor or clay oven, so basically in my life since the beginning.
Sweet, nutty with a hint of tang. Doesn't like the fridge very much.
- 50% Organic rye flour
- 50% Organic unbleached flour
- % Filtered water
- 50% Starter culture