I like strong flavors and after I started baking I saw plenty of bakers use sourdough so I tried to create mine in 2019, but it didn't went well and I didn't try again until covid lock downstarted.
It's a bit tangy but not so much yet since it's only 10 months old, great flavor and some decent rising power. And even though she's young she has already produced offspring, Carmen, who went to my bff's house. Also, she has the most lovely, fruity and bit acidic smell.
- 2% Whole Rye Flour
- 45% Water
- 10% Whole wheat flour
- 43% White flour