I came across 'Tartine' in online bread pages, often as ultimate goal for many home bakers so I looked up more info on sourdough and liked the sound of it.

Caractéristiques

Before I started Globbie from scratch six years ago, I had never eaten sourdough. It wasn't well known in Thailand at all, so my sourdough was the only one I knew. It's difficult to say what's so special about it, even though I have since had a chance to try some world famous breads.

Viscocity

Goût et saveur

Recette

Ingrédients de base

3g Starter
12g Water
12g Bread flour

Ingrédients pour nourrir le levain

3g Starter
12g Water
12g Bread flour

Take away most starter and mix in old jar. Change to new jar every couple of weeks Starter fed every 1-2 days, refreshed 2-3 times 1-2 days prior to making bread

3g Starter 12g Water 12g Bread flour