2015 'dan beri
I was baking our own bread at home with dry yeast & organic flour. One day when I was surfing on internet I came accross the soutdough recipe and got interested. It was from Chad Robertson from San Francisco and my journey started by creating my own sourdough at home.
Active when it is fed, otherwise rests in the fridge almost for a week. Due to the climate I live, it gets activated very easily.