There was nice bread available in Thailand when we first moved and I was concerned about the amount of varies additives and sugar in locally made bread. A friend of mine showed me a traditional Russian way of making simple sourdough and I have never turned back. Everything in that method was done by feel and I was never satisfied with the outcome.

Charakteristische Eigenschaften

It likes being nourished

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

% Wholemeal Wheat Flour

Zutaten für die Auffrischung

I feed my starter every day if I am baking by adding equal amounts of water and flour 100g:100g.

Aufarbeitung

I developed Vera with fermented raisin water. The raisins were grown organically in a beautiful place of Samarkand, which used to be on the crossroads of the Silk route. I also sprouted wheat kernels, dehydrated, ground them and that gave my starter a very special kick off. My starter is now about 3 years old, but I have started baking artisan bread only about 1 year ago.

% Wholemeal Wheat Flour

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