Country of origin Israel
in the world
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Wanted to make naturall whole grain bread with light and airy crumb. Realized it can only be achieved using sourdough.
Tastes great as is, can be used to improve taste of different quick made pastries.
Taste & flavour
Take out of the fridge and let it warm on the counter for a couple of hours.
Feed starter to the total requried amount + extra for next use. Make sure the added amount of flour+water is at least twice as much as the current starter amount. 100% hydration. Use filtered water (reverse osmosis with reintroduced minerals).
Let starter double in size at room temperature (6-8 hrs), use starter within 2hrs from peak height.
Feed remaining starter with 1:1:1 ratio