I didn't knew anything about baking bread, but I found an article online about Artisan Sourdough Bread and was eager to learn more about it. And so my sourdough adventure began...
Roger is very firm and smells like a freshly opened bottle of red wine everytime I open his jar. When I feed him he feels quite stiff, but after a few hours (when he has doubled in size) he tends to get a little softer, but still remains quite firm.
- 25g Whole wheat rye flour
- 25g Water