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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!
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.