|
I finally tried that sourdough starter recipe you mentioned a while back and it turned out way better than I expected. The first few feedings felt a bit fussy but once it got going it was surprisingly low maintenance. Unt1Sp2EMG I keep it in the back of the fridge now and just pull it out the night before I want to bake.
The trick that made the biggest difference was using filtered water instead of tap. Our local water has enough chlorine to slow the fermentation down noticeably. Also I switched from all-purpose flour to a blend of half whole wheat and half bread flour and the rise got much more consistent.
I made two loaves last weekend and gave one to the family next door. They asked for the recipe so I might be starting a little neighborhood baking thing without meaning to. Let me know if you want me to save you a starter portion.
The trick that made the biggest difference was using filtered water instead of tap. Our local water has enough chlorine to slow the fermentation down noticeably. Also I switched from all-purpose flour to a blend of half whole wheat and half bread flour and the rise got much more consistent.
I made two loaves last weekend and gave one to the family next door. They asked for the recipe so I might be starting a little neighborhood baking thing without meaning to. Let me know if you want me to save you a starter portion.



