I've been baking sourdough off and on for over 30 years. Hubby can't to,reste store-bought breads but has no problem at all with home-produced sourdough. I do this for him...

Characteristics

Created this started after a job transfer took us from Seattle to Ohio. This starter is made from naturally occurring years in my Ohio kitchen. It has a nice sour smell, yet is actually lite on the palate. It's definitely one of my favorites (I have up to 4 going at one time, all very different).

Viscocity

Taste & flavour

Recipe

Starting ingredients

4oz Water
4oz White artisanal

Feeding ingredients

Stir, pour off half, replace with equal parts water and flour daily. I let it do its thing on the kitchen counter, with house temperature at a consistent 72 degrees Fahrenheit.

Working method

Robust starter from north east of Cincinnati. Created from natural yeasts in my own rural yard and kitchen. Mixed the flour and water in a clean quart Mason jar, then set outside 24 hours covered lightly with lid to keep bugs out but let air in.

4oz Water 4oz White artisanal