I think basically is like kombucha so smells a soft acidic flavour and evolves all the kitchen when I’m preparing bread, is a sourdough living in the dark wardrobe in autumn and winter due the low temperatures in Glasgow, I don’t know if is a singular masa madre but i believe Glasgow has a particular weather to give her a strong character.

점도

맛과 풍미

레시피

시작하는 원료

g 50%

먹이재료

Before baking a take my starter from the fridge and start to feeding her every 6 hours ish for above 2 days

작업방식

We start our starter above 3 years ago following the instructions of a friend of my wife from USA and after I’ve feeding her just adding flour and water without measurement till we have a smooth and high hydration mixing, I’ve been using different flours like whole wheat and strong ecologic white flour but now I’m using more just white strong flour

g 50%

50 to 50 % water and strong white flour

Result

Sourdough pizza, bagel, cookies, sandwich bread, focaccia….

The sizes of the photos are bigger than 3 mb, shame

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의견

Alfons Jurado ...

So far i do bread for hobby and i really enjoy to share it with friends and family