A friend share a part of his sourdough with me and I have been baking with it on a nearly weekly basis.
Once the starter has fermented sufficiently, there are small yeast bubbles with a slight tang aroma.
Taste & flavour
- .5Cup Flour, all purpose
- .5Cup Whole Rye Flour
- 4oz Water, lukewarm
I remove half to 2/3 of the unfed starter and then add flour, rye flour, and lukewarm water. Mix, and then leave it on the kitchen counter for at least 5-6 hours.
.5Cup Flour, all purpose .5Cup Whole Rye Flour 4oz Water, lukewarm
My sourdough starter was given to me from a fellow baker who purchased the sourdough starter from kingarthurflour.com. This starter was from the late 1700's in the United States.
Mini everything sourdough bagels
Pain de campagne
with spelt and wheatberries
baguettes and epi
Pain au bacon
with spelt and rye