I've been baking sourdough off and on for over 30 years. Hubby can't to,reste store-bought breads but has no problem at all with home-produced sourdough. I do this for him...

Caractéristiques

Created this started after a job transfer took us from Seattle to Ohio. This starter is made from naturally occurring years in my Ohio kitchen. It has a nice sour smell, yet is actually lite on the palate. It's definitely one of my favorites (I have up to 4 going at one time, all very different).

Viscocity

Goût et saveur

Recette

Ingrédients de base

4oz Water
4oz White artisanal

Ingrédients pour nourrir le levain

Stir, pour off half, replace with equal parts water and flour daily. I let it do its thing on the kitchen counter, with house temperature at a consistent 72 degrees Fahrenheit.

Méthode de travail

Robust starter from north east of Cincinnati. Created from natural yeasts in my own rural yard and kitchen. Mixed the flour and water in a clean quart Mason jar, then set outside 24 hours covered lightly with lid to keep bugs out but let air in.

4oz Water 4oz White artisanal