Age
Unknown year
Color
Country of origin United States
Taste
& Flavour
Mixture
Unknown
Liquid
Flour
Other
Nor-Ma
Since Unknown
My family moved into a property with land where we start exploring sustainable living. As a mother and wife, I took on the role to feed everyone. In my birth country, fermented food is strongly presence and I love it. As bread is staple in western cuisine, the marriage between the two is how I started my sourdough journey.
Characteristics
It is created in a hot, dry climate of Horse Town USA. It has eaten several type of flour including strong white, whole wheat, sprouted whole wheat, and sprouted spelt.
Taste & flavour
Recipe
Starting ingredients
Feeding ingredients
1
Working method
1
Result
Sourdough Loaves
I like to use ancient grain to make simple sourdough loaves, pancake, spicy dark brownie, and cardamom bars
