Moving back to the UK after living in Munich, Germany for 13 years where I had become accustomed to a tradition and culture of baking superb sourdough breads and, at that time, (2000), sourdough not being readily available to buy in England as it is today.

Charakteristische Eigenschaften

Initially, when the starter was young i.e. in the first 3-4 years, it smelt of apple when fermentation took place but with time it now smells more like the flour yeasts that seem to have become dominant.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

g 1 unsprayed, organic, unwashed worcester pearmain apple, 400g dark organic rye flour

Zutaten für die Auffrischung

I use 200g of starter for each loaf which I then feed by returning 150g of organic dark rye flour and water to the starter.

Aufarbeitung

A sourdough derived from the yeasts growing on an old, garden grown, English variety of apple..the "Worcester Pearmain", hence my starters name and, an organic dark rye flour from Shipton Mill Miller's in the UK.

g 1 unsprayed, organic, unwashed worcester pearmain apple, 400g dark organic rye flour

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek