Growing up around my family baking, made me interested as well. The working with a evolving culture is just much more exciting and interesting compared to working with bakers yeast.

Charakteristische Eigenschaften

My sourdough started of as an experiment in 20017. Over the years I've been feeding it with an variety of flour from all over Europe and North Africa. The thing is that this sourdough like life is constantly evolving and changing. Things are added and stirred in like water from the mountains in Spain or just a teaspoon of honey from Greece.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

Aufarbeitung

Ergebnis

Edna

A sourdough changing and evolving over time

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