2012 'dan beri
I got interested in bread baking with yeast, and this was a discovery and natural progression.
I like to think it has taken on the characteristics of the Karoo, the semi-desert region that I call home.
Lezzet ve Tat
- 100% Flour
- 100% Water
Add the water, break up the previous sourdough, add the flour, mix well...
I keep it very well-hydrated, and use local flours (that are also ground in the local village mill) whenever I can find them.
100% Flour 100% Water