I’ve always been a baker. As a second generation Azorean, bread was one of the first things I learned to make. As an adult, sourdough always fascinated me and was my favorite to eat. I had tried and failed to keep starters in the past but decided to put real effort and learning into it a few years ago and didn’t look back!

Charakteristische Eigenschaften

Lives on my counter next to where we keep fruit and after the first year took on very sweet banana-like notes (I’ve been told). A typical 10 gram feeding will double within 4 hours during summer months.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

Aufarbeitung

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