started out inactive and sluggish, after a week it was getting very bubbly within 16-18 hours, would have a foam of bubbles at the top. put in the fridge at around day 10 for 3 days, and it's pretty sluggish coming back to life. started out without much aroma, then went to sharp vinegar, then has been mellowing into more of a yogurty aroma. haven't bake with it yet, can't wait!

점도

맛과 풍미

레시피

시작하는 원료

먹이재료

작업방식

created this starter as part of the Quest for Sourdough experiment! made with the same whole wheat flour as the 15 other bakers from around the world. half flour/half water, let sit for 24 hours at room temp, throw most of it away, repeat!

Preserve your sourdough for the future

Create your own Explore sourdough library

의견

Karl De Smedt

Looking forward to compare him to mine Josey!