I had been living in Colorado and reading a little of the history and lives of the explorers and pioneers. My mother always baked bread (non sourdough) and I began to see a common thread of sourdough running through a lot of the history I was reading. I thought about it and realized that people have been baking bread successfully for thousands of years, therefore I must be able to do it too.

Charakteristische Eigenschaften

Resilient and reliable

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

100% Flour
100% Water

Equal parts by weight flour and water.

100% Flour 100% Water

Aufarbeitung

Simple starter, equal parts white flour and water measures by weight, leave in place away from air movement until bubbly then feed daily until well developed. Feed as above. Once ready I keep my starter in the fridge and remove it to feed it the day before I bake. If I can't bake it will last in the fridge without feeding for an extended time. But will need a few feeds to be ready for bread making

Ergebnis

Farmers sourdough

Mostly white loaf baked in dutch oven at 250C for 20 minutes then uncovered at 220C for 20 minutes.

American style Soudough biscuits

Made with discard

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