The omicron wave - a bit behind the fad of baking lockdown bread but I wanted something to experiment with. I am formerly a lab scientist (molecular biologist) and started a computer job, so was missing having something to grow and play with.

특징

It’s a very easy going starter, unconcerned about what it eats or how warm it is. It takes life day by day. Zen.

점도

맛과 풍미

레시피

시작하는 원료

먹이재료

I feed it once or twice a day or sometimes stick it in the fridge for a few days if I’m not going to be able to bake. My starter just lives at whatever temperature my kitchen happens to be at for the rest.

작업방식

I’m not a fussy purist with my starter. It gets fed whatever flour I’m making my bread with; wheat, spelt, rye, Kamut, emmer, einkorn… cheap from the grocery store or fresh milled organic…

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