A long time interest in natural fermentation and wanting to know how Puratos makes there unique flavors. Just needed to make my own unique regional flavor.
It is very liquid or stew like with a lactic sour smell.
- 50% Whole wheat flour
- 50% Filtered water
- 50% White winter whea
- 50% Water
equal part sourdough culture water Whole Wheat flour Blend in a glass container and loosely cover at room temperature.
50% White winter whea 50% Water
My Sourdough Wheat was grown, harvested and ground from my farm in Western NY USA. It is equal parts of Water and Whole white winter wheat. it is lactic with a mild acidity.
50% Whole wheat flour 50% Filtered water