I have been baking sourdough for more than 15 years. But interrupted it from 2010 to 2015 due to a very hectic business schedule. As the bakery next door was closed in 2016, I resumed baking so the family have high quality bread every week.

Charakteristische Eigenschaften

Xing Ling is a very resilient and resistant starter. It is made of 50% whole wheat flour and 50% bread flour. Can stay more then 10 days in the refrigerator without feed, and still yield fantastic sourdough when brought back to room temperature.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

Aufarbeitung

Ergebnis

Sourdough Waffles

A delicious tangy waffle, which recipe was developed by myself and improved / fine tuned over the time.

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