I really wanted to get the sort of porous, complex-tasting, artisan bread that's almost impossible to find in Canada. I found many German bread recipes calling for "anstellgut" (similar to sourdough) and decided to make a culture. It took a couple of failed attempts, but it was worth the effort!
Developed a warmer and more gentle flavour since I began feeding him wheat flour instead of rye. Pleasant, characteristic taste one associates with sourdough. Nice developed "cereal" taste that adds a dimension to otherwise white breads.
Taste & flavour
- 50% Pumpernickel flour
- 50% Water, distilled is preferable