Initially, I made this purely for the intrigue. I find it fascinating that flour and water and eventually a little salt can make a wonderful loaf of bread! I discovered that I have no digestive problems when eating refrigerator slow risen bread, and have since learned this method breaks down pesticide residue etc. Delicious and digestible without all the additives of store bought bread!
Gabi and I are still getting acquainted, and I'm learning to recognize her traits. But for now I can say she happily doubles overnight. I can never relate to the language of food and wine connoisseurs (fruity, floral, woodsy notes etc), so how can I describe her? She smells like bread LOL! Perhaps a little sweet and mildly tangy while bubbling away, more tangy and a bit nutty when hungry.