It brings a nice flavor to the bread, not so sour. And it is strong enough to bake with it without adding yeast. Giving nice ears to the bread and beautiful crumbs.

Viscocity

Goût et saveur

Recette

Ingrédients de base

200g Wate
100g Organic flour
100g Organc wholemeal wheat flour
30g Sourdoug

Ingrédients pour nourrir le levain

I keep my sourdough starter in the refrigerator and feed it ones a week with a spoon of water and a spoon of flour (mix of white and wholegrain - organic)

Méthode de travail

When I bake I always use a fresh sourdoug, so the bread don't get to sour. I start my sourdough 6-8 hours before I want to bake and leave it at room temperature.

200g Wate 100g Organic flour 100g Organc wholemeal wheat flour 30g Sourdoug