Country of origin United States
in the world
- 1576 sourdoughs
- 86 countries
- 1393 cities
I just created it last month. 9/2016
Since switching to rye, the aroma is lovely. Still learning about when best to feed it, etc. It has gotten darker, too.
Taste & flavour
Feeding every 24 hours to keep active; storing in fridge during periods I cannot feed/don't need active.
Began with King Arthur sprouted wheat flour and our well water. Fed & discarded several times to build up stronger flavor. Tonight I reduced starter to 1/2 c and fed with 1 c organic arrowhead mills rye flour and 1/2 c well water. Have now adjusted to 1 c water, 1 c rye feeding.
Muffins, cakes, dumplings, pancakes, and so much more!
I've made muffins, donuts, and a couple different kinds of bread. In the past, we've also enjoyed pancakes and waffles.