I have always had a interest in baking. This led me to try something different and sourdough sounded very interesting.
The starter rises quickly after its feeding, and creates a lot of gas. The starter generates big air holes, this is observable through the glass. The smell is quite fruity with a bit of a tang to it. The viscosity is not soupy because av the finely ground organic rye flour wich holds liquids quite well.
Goût et saveur
Ingrédients de base
- 50g Whole Rye Flour
- 50g Pineapple juice
- 50g Water
Ingrédients pour nourrir le levain
- g Whole Rye Flour