The idea of dry yeast did not go very well, the balance of water temp to activate never worked for me. Fresh yeast worked well, however I find them only in quantities of 500g, and it doesn't store very well. Sourdough allows me to cultivate the wild yeast in proportions I need, when I need it !
Peaks in about 6 hours, holds the peak for many hours after. Isn't too sour, bread survives even when overproofed :)
Goût et saveur
Ingrédients de base
Ingrédients pour nourrir le levain
- 20% Starter
- 100% All purpose flour
- 80% Water