I've been baking sourdough for over 30 years, and have decided to try starters from around the world. This was an experiment that was successful!
It's quite pungent. I'm happy to report that the rotten cheese/vomit smell dissipated after becoming fully active. It now smells fruity with a hint of sour. Very nice.
Taste & flavour
- .75Cup Artisanal white flour
- .75Cup Water