I used to bake yeasted bread and thought that I was a pretty good baker. When my German husband moved to Canada, he was always commenting on how bland the breads in Canada were and he suggested that I try to make sourdough. My early results were flavourful but not very impressive when it came to texture and appearance. I'm happy to say that my results are much better now.

Charakteristische Eigenschaften

50/50 whole wheat and all purpose, hydration is usually 100%. Very reliable. I got this starter from the pastry chef at a nearby restaurant.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

Aufarbeitung

Ergebnis

Yogurt Sourdough

mostly white bread made a little more tender and sour by replacing some of the water with yogurt.

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