Country of origin United States
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I already made bread and a friend gave me this starter to try.
This starter gives lots of blisters to its crust and a usually soft closed texture.
Taste & flavour
- 50g Water
- 50% Whole wheat flour
Discard all but 25 g of starter from my glass bowl. Mix in water and flour using a wood spoon or kabob stick.
I use a Kansas milled whole grain wheat with local tap water that I leave out overnight to declorinate before adding.
50g Water 50% Whole wheat flour