Very stable, slightly sour but variable with age
Goût et saveur
Ingrédients de base
- g Starter
Ingrédients pour nourrir le levain
I feed every 12 hours leading up to a bake
Méthode de travail
My starter is more than 20 years old and was passed to me by a dear teacher. I always use organic rye flour (and sometimes mill my own) as I find its the most stable.