I had begun baking bread and a friend suggested I start baking sourdough.
Bert is bubbly and happy
Taste & flavour
Kept in the fridge, until I'm ready to bake, then fed for two days before baking. 100% hydration starter using spelt flour.
I make cheesy scones with cheddar and Parmesan, waffles, pancakes, focaccia, fruit and savoury muffins as well as bread.