I grew up on my mum’s white sandwich bread, because storebought bread was too costly. When, due to a wrist injury, I could no longer knead my dough by hand, I found that my mixer couldn’t give the right texture. It was several years before I started making sourdough.

Özellikleri

Still very volatile, since she’s so new—a baby from my original (mostly white flour) starter, built up with rye.

Kıvamı

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

100% Rye flour
100% Warm water

Besleme malzemeleri

100% Starter

100% Starter

Çalışma yöntemi

100% Rye flour 100% Warm water

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