I had begun baking bread and a friend suggested I start baking sourdough.
Bert is bubbly and happy
Goût et saveur
Ingrédients de base
Ingrédients pour nourrir le levain
Méthode de travail
Kept in the fridge, until I'm ready to bake, then fed for two days before baking. 100% hydration starter using spelt flour.
I make cheesy scones with cheddar and Parmesan, waffles, pancakes, focaccia, fruit and savoury muffins as well as bread.