this post was submitted on 08 Nov 2024
71 points (100.0% liked)
Sourdough baking
1418 readers
60 users here now
Sourdough baking
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Starter is fed purely on 50% organic rye and 50% organic spelt. The rest of the loaf is made from box standard white bread flour. I don't know why I chose to feed the starter on rye and spelt but that's what it's been getting for close on 6 years. I make a loaf about once a week so my starter lives in the fridge. I don't like dark crusts, so I bake the bread for 50 minutes tops.
Do you always make them just with white bread flour, or do you sometimes vary it for kicks?
I have varied it on occasion, but I like my bread edible. I know there's a whole movement out there for "artisan" bread with seeds, olives, and small pieces of concrete mixed into the loaf, but I prefer something digestible.