I realized that in my seventy years of life, I've never tasted wild fermented bread. I always assumed that the sourdough bread in our bakeries was the real thing! I saw Michael Pollan's TB program COOKED and learned what real bread is!
It is only a few weeks old as I am new to sourdough baking. However it is doing a nice job on all my bakes. I however am in the learning curve. So, I have made a few mistakes along the way. I once tried to bake without my leaven passing the float test--poor result. Then, I once allowed it to over-proof--bad result (it was edible and tasted fine....just not as high and the crumb was too dense
Taste & flavour
- 50% Organic unbleached flour
- 50% Organic red wheat berries home ground
- % Filtered water to make a heavy batter