Country of origin United Kingdom
in the world
- 1585 sourdoughs
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I have always liked the idea of making things from scratch and how much more 'from scratch' can you get than sourdough?
White flour starter which I feed by eye, adding a couple of spoons of bread flour and enough water to make it the right consistency. It's neither 100% hydration nor, strictly speaking, a 'stiff' levain; it's probably about 80-85% hydration. Between bakes (which can be weeks) I keep George in the fridge.