There was nice bread available in Thailand when we first moved and I was concerned about the amount of varies additives and sugar in locally made bread. A friend of mine showed me a traditional Russian way of making simple sourdough and I have never turned back. Everything in that method was done by feel and I was never satisfied with the outcome.

특징

It likes being nourished

점도

맛과 풍미

레시피

시작하는 원료

% Wholemeal Wheat Flour

먹이재료

I feed my starter every day if I am baking by adding equal amounts of water and flour 100g:100g.

작업방식

I developed Vera with fermented raisin water. The raisins were grown organically in a beautiful place of Samarkand, which used to be on the crossroads of the Silk route. I also sprouted wheat kernels, dehydrated, ground them and that gave my starter a very special kick off. My starter is now about 3 years old, but I have started baking artisan bread only about 1 year ago.

% Wholemeal Wheat Flour

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