I started fermenting vegetables about 5 years ago. Then I started making kombucha at home. Sourdough bacame the next adventure in fermentation. I also have never much cared for grocery store bread. My parents came to the USA from Germany and I developed a taste for good bread through them.
My starter makes mildly sour bread.
Taste & flavour
- 50% All purpose flour
- 50% Bottled spring water