Originally from Ca where sourdough is readily available and developed a love for the bread growing up. Pa doesn’t have many artisan bakeries so decided to try to make real sourdough on my own.
My starter is extremely active, I bake about once a week and feed to the amount needed to produce enough starter for the number of loaves I’m making with enough left over to store in fridge. I can start with as little as 50g of week old starter, feed as much as 500 grams total (125Rye,125AP,250water) and see a tripling+ growth in 4-5 hours at room temps. River valley air maybe helping?
Goût et saveur
Ingrédients de base
- 50% Filtered water
- 25% Organic dark rye flour
- 25% King arthur unbleached ap flour