I used to bake yeasted bread and thought that I was a pretty good baker. When my German husband moved to Canada, he was always commenting on how bland the breads in Canada were and he suggested that I try to make sourdough. My early results were flavourful but not very impressive when it came to texture and appearance. I'm happy to say that my results are much better now.

특징

50/50 whole wheat and all purpose, hydration is usually 100%. Very reliable. I got this starter from the pastry chef at a nearby restaurant.

점도

맛과 풍미

레시피

시작하는 원료

먹이재료

작업방식

Result

Yogurt Sourdough

mostly white bread made a little more tender and sour by replacing some of the water with yogurt.

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