I love the toasted sourdough bread and because it's healthy and helped in digestion. I decided to start culture my own starter 3 years ago and bake until now.
I maintain as white starter, it was first created using rye flour to make it active then eventually change to white. It's very active starter and I bake sourdough at least once a week. I used around 16-25% of starter in my sourdough and it doesn't give me sourness but sweetness in flavor. Occasionally i take some of the starter and turned into 50% or 60% stiff starter.
Goût et saveur
Ingrédients de base
- 200g Starter
Ingrédients pour nourrir le levain
- 40g Starter
- 80g Add plain flour
- 80g Add water