I initially was inspired to make sourdough because I wanted to create amazing food for affordable cost for my family. It inspired me to keep practicing and practicing until I got it down right, beginning with a no knead recipe and following a modified version of Chad Robertson’s recipe for a three ingredient country loaf.

Characteristics

Sweeter initial flavor, with light sour on the end- increasing with a longer fermentation. After initial fermentation and before bench rest it has a ‘farty’ Scent, which dissipates as it’s shaped. The outside crust is light and crunchy and the inside texture is very moist, and has an even crumb without very large holes.

Viscocity

Taste & flavour

Recipe

Starting ingredients

100g All purpose organic flour
100g Local high quality tap water

Feeding ingredients

I add the water to the small amount of starter left in the glass jar, then add the flour, stirring with a wooden spoon used only for this purpose.

Working method

I use only flour and water when feeding my sourdough. I originally revived some from a local baker, and have continues to utilize and feed it for about a year now. Organic all purpose Central milling flour, and local high quality tap water

100g All purpose organic flour 100g Local high quality tap water