It brings a nice flavor to the bread, not so sour. And it is strong enough to bake with it without adding yeast. Giving nice ears to the bread and beautiful crumbs.
Taste & flavour
- 200g Wate
- 100g Organic flour
- 100g Organc wholemeal wheat flour
- 30g Sourdoug
I keep my sourdough starter in the refrigerator and feed it ones a week with a spoon of water and a spoon of flour (mix of white and wholegrain - organic)
When I bake I always use a fresh sourdoug, so the bread don't get to sour. I start my sourdough 6-8 hours before I want to bake and leave it at room temperature.
200g Wate 100g Organic flour 100g Organc wholemeal wheat flour 30g Sourdoug