I’ve always been a sourdough lover, and appreciated how old a process bread making is. I already had a beautiful cultural connection to bread baking with challah, and then started off doing yeast activated peasant bread. After getting Sarah Owens’ ‘Sourdough’ I decided to finally try my hand at sourdough and here we are a yr&half later.
Ima usually packs a lot of tang and some sweetness in flavor. Easily active, and great at building a strong and bouncy dough that delivers a beautiful crumb and a caramel crust (almost!) every time.
Taste & flavour
- 50g Ka bread flour
- 50g Water