I like to use many different liquits and flours to give a more complex flouvor to my starter as well as different ingredients that they give aromas and characteristics to my sourdough starter such as; honey, greek yogurt, miso paste, beers, natural fruit yeast etc.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Dark beer
50% Flour

Zutaten für die Auffrischung

60% Flour
40% Liquid

I use many different ingredients to give strenght, flavor, aromas and sourness to my starter such us; honey, miso paste, fermented fruit water, natural yeast from fruits, and beers.

60% Flour 40% Liquid

Aufarbeitung

I have use my first dark beer to start my ssourdough starter.

50% Dark beer 50% Flour

Ergebnis

Sourdough bread and focaccia

Multigrain bread, rosemary white focaccia, parley and tomatoes focaccia and levander and resemary white focaccia.

Petris Sourdough bread and focaccia second overview

Petris Sourdough bread and focaccia first slice

Petris Sourdough bread and focaccia second slice

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