2014 'dan beri
We stopped caring for commercial quality sourdough and wanted to make our own.
my starter has a nutty aroma and makes a pleasantly tasting bread..
Lezzet ve Tat
- Cup 1
i remove 1/2 cup of the starter. replace it with 1/2 cup water and add a 1/2 cup dark rye flour. mix it and let it stand at room temperature (26c) for about 3 hours.
My sourdough starter is inspired by the recipe found on the King Arthur flour website. The unique organisms in our area give the starter a different flavor profile.I feed my starter with Dark rye or whole wheat and I sometimes feed it with spelt.
i make pancakes, boules, baguettes, pizza and bagels with my starter.