I wanted to make bread during the lock down and someone suggest me to try sourdough bread. So I did. Additionally there was a lack of yeast and baker yeast in the super markets so it was another advantage.

Charakteristische Eigenschaften

Montus smells very nice, a bit sour kind off. It has been alive since 2 months or so now. I’ve made horrible breads and great breads. I still don’t have the prefect recipe but it’s tasty. The bread has this little sourdough taste, a bit sour. It stays fresh for a week at least. Also made brioche, bagels, baguette and even tried laminated dough for croissants (nit a huge success but will try again)

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

Aufarbeitung

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