I like cooking and trying out new things, and I like sourdough bread. Plus my name is Boulanger, which is Baker in french!
A Great Bread
Taste & flavour
- 50% Organic white flour
- 50% Undefined
My starter began with flour and water - 50/50% on a weight basis. I would feed the starter twice a day, morning and evening, discarding half of it and replacing with the same mass. I know follow Ken Farrish's recipe or starter. I keep my starter in the fridge until I need it - has kep for 3 months without feeding and it would come back alive with 2 feedings.
50% Organic white flour 50% Undefined