I grew up on my mum’s white sandwich bread, because storebought bread was too costly. When, due to a wrist injury, I could no longer knead my dough by hand, I found that my mixer couldn’t give the right texture. It was several years before I started making sourdough.

특징

Still very volatile, since she’s so new—a baby from my original (mostly white flour) starter, built up with rye.

Viscocity !필수

맛과 풍미

레시피

시작하는 원료

100% Rye flour
100% Warm water

먹이재료

100% Starter

100% Starter

작업방식

100% Rye flour 100% Warm water

Preserve your sourdough for the future

Create your own Explore sourdough library