Age
5Years
Color
Country of origin Canada
Taste
& Flavour
Mixture
Unknown
Liquid
Flour
Other
Puffy
Since 2019
I used to work in pastry and have learned to bake bread, but wanted to add more flavor to the breads I was baking. Sourdough breads are way more flavorful and have a nicer texture (crumb and crust) than breads baked solely with instant yeast. They're also more easy to digest!
Characteristics
Very nice oven spring, strong lactic acid notes in resulting loaf Starter smells like grains, rye and kind of creamy but lactic acid is present
Taste & flavour
Recipe
Starting ingredients
Feeding ingredients
- 40g Water
- 20g Rye
- 20g Unbleached white all purpose
- 20g Sourdough starter
1
Every 5-6 days
Add water, flours and starter in a mason jar
Mix and close with lid
Store in refrigerator at 4C
40g Water
20g Rye
20g Unbleached white all purpose
20g Sourdough starter
Working method
1