Age
10Years
Color
Country of origin France
Taste
& Flavour
Mixture
Unknown
Liquid
Flour
Other
Bert
Since 2014
I had begun baking bread and a friend suggested I start baking sourdough.
Characteristics
Bert is bubbly and happy
Taste & flavour
Recipe
Starting ingredients
Feeding ingredients
1
Working method
1
Kept in the fridge, until I'm ready to bake, then fed for two days before baking. 100% hydration starter using spelt flour.
Result
Scones,muffins, focaccia...
I make cheesy scones with cheddar and Parmesan, waffles, pancakes, focaccia, fruit and savoury muffins as well as bread.