Curiosity first, then passion.
slight acidity, mostly very mild,, bubbly, doubles in volume in 4-5 hours (most of the time).
Taste & flavour
- 50% Wholewheat
- 50% White flour
- 100% Water
- 20% Levain
15g of starter with 30g wholewheat and 30g white flour. put in a new, clean jar (60g of water first, then starter, stir and then flour). discard the rest.
First the water, then the levain. Stir and add the flours. Stir and let sit loosely covered @ a warm place (26°).
50% Wholewheat 50% White flour 100% Water 20% Levain
Country whites & Focaccia with caramelized onions.
Carrot cake with sourdough breadcrumbs. Twisted bread wit cinnamon.