Because im fasinated by the fact that i can make nice bread with a sourdough i made and maintained myself.
Not overwelming flavour. nice ovwn rice. nice and steady rice and great ''stamina''
Taste & flavour
- 100% Water
- 100% Flour
- 50% Starter
- 100g Starter
- 200g Water
- 200g Flour
Feed the sourdough as in recipe above. Ferment for 3 hours. Cool down
100g Starter 200g Water 200g Flour
I use hot water (because my starter is in the fridge). Then i add in the flour and starter beat it in to a batter. I like to get oxygen in to help the wild yeast grow.
100% Water 100% Flour 50% Starter
I make pizza almost every week, i love it! I always add 20% sourdouch and let i rise atleast 12 hours.