2016 'dan beri
First of all curiosity about growing your own yeast. Later I did enjoy bread and now I only eat sourdough.
Not too sour are our favourite. So I try to use a young starter, just for or a ripe starter
Lezzet ve Tat
- 75% Water
- 100% Flour
- 2% Salt
- 30% Starter
- 10g Starter
- 100% Water
- 150g Flour
1 tbsp starter plus flour and water needed for my recipe. Always 100% hydration
10g Starter 100% Water 150g Flour
For my starter I have used a fruit water. Done with lemon. It smells really aparte. I have using it and bread is not too sour.
75% Water 100% Flour 2% Salt 30% Starter
It is has a subtle sour taste