I grew up on my mum’s white sandwich bread, because storebought bread was too costly. When, due to a wrist injury, I could no longer knead my dough by hand, I found that my mixer couldn’t give the right texture. It was several years before I started making sourdough.

특징

Still very volatile, since she’s so new—a baby from my original (mostly white flour) starter, built up with rye.

점도

맛과 풍미

레시피

시작하는 원료

100% Rye flour
100% Warm water

먹이재료

100% Starter

100% Starter

작업방식

100% Rye flour 100% Warm water

Preserve your sourdough for the future

Create your own Explore sourdough library