I grew up on my mum’s white sandwich bread, because storebought bread was too costly. When, due to a wrist injury, I could no longer knead my dough by hand, I found that my mixer couldn’t give the right texture. It was several years before I started making sourdough.
Still very volatile, since she’s so new—a baby from my original (mostly white flour) starter, built up with rye.
Goût et saveur
Ingrédients de base
- 100% Rye flour
- 100% Warm water
Ingrédients pour nourrir le levain
- 100% Starter