Age
7Years
Color
Country of origin United States
Taste
& Flavour
Mixture
Unknown
Liquid
Flour
Other
Canyon Bread
Since 2017
I have been baking bread on and off for years. I had Chad Robertson’s book, Tartine Bread, and one day I decided to finally read it. His love affair with bread inspired me.
Characteristics
My sourdough is a bit moody. Sometimes, it sites nicely in its jar but sometimes it escapes. It is primarily white flour and makes the most beautiful bread. It was born in December, 2017.
Taste & flavour
Recipe
Starting ingredients
Feeding ingredients
1
Working method
1
Result
Sourdough Boyle
White, wheat and spelt flour
