I’ve made a lot of breads, and tried to make a sourdough starter during covid but wasn’t patient enough. Then in March of this year I gave it another go- which was funny because March was a crazy busy month for me and here I was feeding a dang bowl of flour and water on my counter! After a few weeks I noticed it was doing what it was supposed to and started baking with it!

Charakteristische Eigenschaften

I’d say it tends to be very chewy, I’m still working on how to bake with it. So far my most successful recipe has been sourdough cinnamon rolls, which are AMAZING.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

1Cup All purpose flour
.75Cup Water
2tbsp Sugar

Zutaten für die Auffrischung

1Cup Flour
.75Cup Water

Remove half from the jar

1Cup Flour

.75Cup Water

Aufarbeitung

1 cup all purpose flour

1Cup All purpose flour

Filtered water

.75Cup Water

2tbsp Sugar

Ergebnis

Julie Andrasik

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