I was inspired by sourdough loaves at a local restaurant. I was hooked immediately and have started to make every bread without commercial yeast. Plus, it feels more like science caring for a starter vs. adding active dry yeast to a recipe.

Charakteristische Eigenschaften

Sweet aroma, makes a mildly sour loaf depending on the type of bread being made. Used for breads, rolls, pizza, waffles, and crescent rolls.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Prairie gold whole wheat flour
50% Tap water

Zutaten für die Auffrischung

50% Prairie gold
50% Water

The starter consists of Prairie Gold whole wheat flour (milled by me) and water. Ingredients are weighed out and added to starter in a 1:1 ratio.

50% Prairie gold 50% Water

Aufarbeitung

The starter consists of Prairie Gold whole wheat flour (milled by me) and water. Ingredients are weighed out and added to starter in a 1:1 ratio.

50% Prairie gold whole wheat flour 50% Tap water

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