The original starter was made in 2015 near Wandsworth in southwest London and then moved to Rutland. This starter has travelled to Vallejo California very near the world famous sourdough bread area of San Francisco and it's now back in Rutland mixing with the flora, fauna and water of the local area
I bake almost every day so I don't discard any and just add to it a few times a day. It is always ready to leaven dough within about an hour and a half after feeding.
Taste & flavour
- 200g H20
- 100g Stoneground wholemeal
- 100g Stoneground white