A friend brought some from her mom to bake together over one Easter and it fascinated me. I got totally mesmerized and wanted to know all about it. Addicted since!

Charakteristische Eigenschaften

I’m not sure if it’s unique but it’s alive and very demanding - hot weather doesn’t help and it asks for planning. sometimes I have to discard some and re-feed as it collapses before I’m up and ready to bake. I use cold water and sometimes cold flour to slow down fermentation.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

Take out of the fridge, let stand for a while to get the room temperature, feed with flour and cold water as I live in a hot humid country

Aufarbeitung

Same amount of water and flour

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Kommentare

Eva Ioannou

I love baking with sourdough. I want to stop everything else I do and just learn and bake sourdough! Maybe one day soon I will...