Growing up with German parents. We only ate sourdough, rye and pumpernickel at home. I've tried keeping starters over the years but there was too much travel in my life to do it justice. Last year another chef and I were talking over beers and we got on the subject of what came first bread or beer? This led to Sour Beer's which led to Sour Dough's and our love for both. And so it began, again.
Coltrane Basquiat is now just over a year old and is a very pungent starter that goes absolutely crazy when fed. The rise when making bread can be unpredictable and at times has even over proofed itself if not watched. It's been a real learning curve.
Taste & flavour
- 60% 1cup