Trained chef who started baking about 15 years ago. Had other starters in the past but created this one in my specific area in 2010, when I started in on restoration of the building which is now my restaurant.
She's super healthy and predictable. The challenge with my space is that I do not have a climate controlled kitchen so I am very much a5 the whims of mother nature. I watch the weather and take note on how the starter responds based on temp and humidity and make alterations accordingly. She has a slight tang, not too acidic and allows the taste of wheat to come through.
Taste & flavour
- 100% Flour
- 100% Water