Country of origin United States
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I have been using sourdoughs off and on for more than 50 years
Nice mild tangy taste
Taste & flavour
Remove from refrigerator 24 to 36 hours before usage and feed it every 12 hours with 1/3 cup dark rye Flout and 1/3 cup bottled water at room temp. Put it in a Brod & Taylor Proofer at 72 degrees until working well.
Purchased Alaskan Sourdough starter a couple of years ago maintained with AP flour and bottled water up until a couple of weeks ago when I started using Dark Rye Flour to maintain it. Kept n the refrigerator between used and then fed at least twice before usage in a rceipe.