A very mild starter. When used in enriched breads it lacks any hint of sourness. A great replacement for commercial yeast. I think of it more as a natural leaven than sourdough.

점도

맛과 풍미

레시피

시작하는 원료

50% Spring water
50% All purpose flour

먹이재료

50% All purpose flour
50% Spring water

Remove from refrigerator. Remove half the contents. Add flour and water. Stir until well mixed. Return to the refrigerator.

50% All purpose flour 50% Spring water

작업방식

I've had this one for several years. It was started using flour and water till I got a starter to work. This does not make sour bread. I use it for enriched breads to replace commercial yeast with this natural leaven

50% Spring water 50% All purpose flour

Result

Enriched Breads

Honey Wheat n Spelt Sourdough and Whole wheat breads.

Lake Tawakoni White Enriched Breads second overview

Lake Tawakoni White Enriched Breads first slice

Lake Tawakoni White Enriched Breads second slice

Sweet Potato Sourdough

The recipe is in Sourdough by Sarah Owens.

Lake Tawakoni White Sweet Potato Sourdough second overview

Lake Tawakoni White Sweet Potato Sourdough first slice

Lake Tawakoni White Sweet Potato Sourdough second slice

Preserve your sourdough for the future

Create your own Explore sourdough library