I am an artisan baker using traditional methods to make mainly bread & pizza bases. More time and effort than commercial yeast dough but well worth the benefits & taste. My children helped to create this starter at home in Devon. If they decide to bake when they grow up, the option to carry on with the exact same starter they created years earlier would be truly fantastic!! Enjoy your baking :-)

Charakteristische Eigenschaften

Sourdough starter born on 10/08/21

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Flour
50% H2o spring water

Zutaten für die Auffrischung

Aufarbeitung

50g Rye Wholemeal Flour, (Doves Organic) 50g Strong White Bread Flour, (Allinsons) 100g Natural Mineral Water (Ashbeck)

50% Flour 50% H2o spring water

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