I'd tried and failed in the past. getting a job at an artisan bakery and not being satisfied with the sourness of their breads made me want to try doing it myself. am now addicted.
Very reliable and predictable.
Taste & flavour
- 50% Water
- 50% Flour
if I'm not using it, 20g of flour, 20g of water and discard 1tbsp. if I'm using it then whatever i need to make up the correct amount of starter for the recipe.
Started it off with 50g of white bread flour (11.5%) and 50g of water. it took 10 days for it to be useable. went through all sorts of horrible smells in the process.
50% Water 50% Flour
gingerbread and chocolate cake
sourdough gingerbread. sourdough chocolate cake which is allowed to prove for 30 mins.