I read Ed. Wood's book on Ancient Sourdough Cultures about 20 years ago. Initially, I used cultures ordered from Sourdoughs International. For the last four years, I've used the culture I grew while attending the San Francisco Baking Institute's Sourdough course.
Good oven rise; resulting bread not too sour; open crumb; similar to Tartine bread.
Taste & flavour
- g All purpose flour