I have just finishe my second run at making sourdough! The first run was a success, so I just wanted to make sure it wasn't a fluke before progressing to different breads!
I am using a great stiff starter inherited from a friend/sourdough mentor, I am making a basic sourdough using the following percentages:
- 100% Bakers Flour
- 70% Water
- 30% Starter
- 2% Salt
This was the result from last night's batch:
The result has been great, could be a little airyer, but it is far from dense, I will keep experimenting...
Next step is to get an olive loaf and raising loaf under my belt :)
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