Wanting to create my own unique starter, and create fresher and healthier bread. I love bread and wanted to try making it myself.
It has a sweet and yogurty aroma. Has a mild disposition, the way I like it.
Goût et saveur
Ingrédients de base
Ingrédients pour nourrir le levain
- 100g Starter
- 100g Water
- 100g Flour
I take the sourdough out of fridge, weigh out how much there is, add an equivalent weight of water and mix it in, then add equivalent weight of flour and mix. Let sit at room temperature until it doubles.
100g Starter 100g Water 100g Flour
Méthode de travail
I now refresh it only when I bake, 1-2 times a week. It rests in the fridge in between.