My passion to learn more advanced breadmaking techniques using only natural ingredients made me decide to start making sourdough breads.
Not yet tried.
Taste & flavour
- % French wholemeal flour
Feed half its weight in flour and half its weight in water.
Born June 2017 in Rickmansworth to become part of an experiment conducted in collaboration with Prof. Rob Dunn and Prof. Anne Madden from the university of North Carolina.16 bakers in 15 countries received the same flour and protocol to create a new sourdough.These sourdoughs will be analyzed on the different micro-organisms.Also the bakers hands and saliva. Comparisons will show the relationship.
% French wholemeal flour