I remember watching Julia Child's PBS show back in the 1990s and some woman was baking with sourdough and she made a loaf with olives. I wanted to try that and a few years later was offered a starter. I was young and I killed it, so years after that I decided to make my own.
He works pretty fast, about an hour for activation and less than two hours for bulk fermentation. Unless I do a stretch and fold. His flavor is mild but his rise is strong.
Taste & flavour
- 25% Yeast water from raisins
- 75% Whole wheat flour