Age

3Years
Color

Country of origin United States

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

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Mixture

Unknown
Liquid Flour Other
No name

Since 2015

I wanted a healthier level of gut bacteria and started fermenting kimchi and kvass. Then moved into sourdough

Characteristics

My starter generally starts to wake as soon as I remove it from the fridge. A few bubbles turn into a much more active starter when warm water is added. Once the flour is stirred in, the starter will double in 2-4 hours depending on timing of last feed.

Taste & flavour

No name jar shot

Recipe

Starting ingredients

Feeding ingredients

1

Working method

1
Generally keep a few tablespoons of starter in the fridge. Add equal weights of well water that has been warmed and stone ground organic white wheat flour. Leave on the counter for at least 2 hours, then back in the fridge.

Result

Cinnamon raisin bread

Waffles

Focaccia

No knead fresh milled kamut bread

Chocolate cake and brownies

Preserve your sourdough for the future

Create your own