Liquid Flour Other
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I've been baking with sourdough since university 23 years ago. Nancy Silvertons breads and Iggies of Boston, MA in the 1990's were a revelation to me and I wanted to learn to make the same. We also eat Irani bread here in Kuwait which is made with a Mother or leivito madre (depending where you go in a Tanoor or clay oven, so basically in my life since the beginning.
Sweet, nutty with a hint of tang. Doesn't like the fridge very much.
Taste & flavour
- 50% Organic rye flour
- 50% Organic unbleached flour
- % Filtered water
- 50% Starter culture
25 gm of organic rye flour mix + 25 gm filtered water + 15-25gm starter culture leave to ferment 12 hours at room temp (23-26C)
Organic rye berries are fresh milled and compose 50% of the rye- bread flour mix used to feed my 100% starter
50% Organic rye flour
50% Organic unbleached white bread flour (Bobs Red Mill or Giustos or Central Milling from USA)
50% Organic unbleached flour
50% filtered water
% Filtered water
50% starter culture
50% Starter culture
Black olive and thyme
Black Kalamata greek olives with dried Greek thyme (From Greece), a bit of rye and bread flour.