I have baked many years and had several sourdoughs earlier. This is just the latest. Actually I have a white sourdoough too, so I can switch between the two. They have different qualities. Earlier I have had rye bread sourdough starters too but at the momemnt just the two.
It has a sweet bvase - probably due to the apple in the original starter. Is active and doubles after the feed approx 4 -5 hours later. Peaks at about 6 hours, max 7 hours. Often it does not lift the bread enough without a hybrid addition of some store bought yeast but the flavour it imparts is always great.
Taste & flavour
- 25% Coarse mileld wheat
- 25% Ølandshvede
- 50% Water