Very stable, slightly sour but variable with age
Sapore e aroma
Ingredienti di partenza
- g Starter
Ingredienti per il rinfresco
I feed every 12 hours leading up to a bake
Metodo di lavorazione
My starter is more than 20 years old and was passed to me by a dear teacher. I always use organic rye flour (and sometimes mill my own) as I find its the most stable.