Liquid Flour Other
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I have always loved the kitchen. The commercial breads are awful tasting and have far to many chemicals inside. I was happy to learn to make sourdough for my family.
Seriously crusty, soft and airy inside, not very sour at all. Usually carries a very nutty, caramel taste to the crust with the interior chewy and happy to hold whatever you want to layer on top of it.
Taste & flavour
- 50g Water
- 30g Starter
- 10g Salish blue
- 10g Rye
- 10g Hp white wheat
Clean Jar, add water, add starter from previous jar, stir, add flour, stir, cover. Heat a cup of water in the microwave to boiling, then set the starter jar in the microwave with jar of hot water, close door.
50g Water 30g Starter 10g Salish blue 10g Rye 10g Hp white wheat