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I just really enjoy baking and had totally mastered yeast-risen bread, so I did it as a challenge to myself.
I think my starter makes really great basic, white sourdough, but what I really love to make with it are sourdoughs that use beer as the liquid! It really seems to work well when mixed with beers and specialty flours, like organic spelt or rye.
Taste & flavour
- 113g Rye flour
I place 113g starter in a bowl then add 113g each water and plain flour. It usually takes 6 to 8 hrs in my climate to fully wake up from its fridge nap
My starter came to life very simply. Just rye flour and water. I started it over 6 years ago, so I can't remember the exact time frame, but it took a little over a week at room temp to fully form.
113g Rye flour