It's nice in aroma, not strong in acidity, in good balance between yeast and acidity. The sourdoug bread opens very good and the aroma is great, even if used only commercial allpurpuse flour. The starter does perfect work, after fermenting from 14 to 18 hours bread becomes like a newborn. It can be baked the same day, but ot would be two different loaves of bread.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Water
70% Braed flour
30% Wholegrain flour
15% Starter

Zutaten für die Auffrischung

Aufarbeitung

I take bread flour, wholegrain flour, water, levain and mix it well. First I measure water, then add sourdough, mix it well, then add all flour and stir well. Then I leave it for 16-18 hours. After that I add it to the autolyse dough. The lefoovers go to the fridge.

100% Water 70% Braed flour 30% Wholegrain flour 15% Starter

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