I started fermenting vegetables about 5 years ago. Then I started making kombucha at home. Sourdough bacame the next adventure in fermentation. I also have never much cared for grocery store bread. My parents came to the USA from Germany and I developed a taste for good bread through them.

Özellikleri

My starter makes mildly sour bread.

Kıvamı

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

50% All purpose flour
50% Bottled spring water

Besleme malzemeleri

I maintain 25 g of starter in the refrigerator. Each week I feed it using the same amounts of flour and water. I return 25 grams of the freshly fed starter to the refrigerator and use the remaining fed starter in my baking.

Çalışma yöntemi

I added equal parts of flour and water to get my sourdough going in January of 2018.

50% All purpose flour 50% Bottled spring water

Ekşi mayanızı yarınlar için saklayın.

Ekşi mayanızı ekleyin Kütüphaneyi keşfedin

Yorumlar

Petra Mayr-Brown

I hope having this sourdough profile is helpful to you in your work!