I can't even remember. I know that I've tried to make a starer last year and I thought I did something wrong. This year I've tried it again and it tripled in volume and then co lapsed. I thought something was wrong, bit a friend of mine, who is a chef told that is ok. I've been baking for the last 4 months and I hope to get better results.
My sourdough is acid and smells a lot like yeast. The rye one is very nutty.
Taste & flavour
- 100% Starer
- 50% White flour
- 50% Whole wheat flour