Eggbert recipe

Eggbert

Maple Grove, United States
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Age

6Years
Color

Country of origin United States

Taste
& Flavour

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Mixture

50%
50%
Liquid Flour Other
Eggbert

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Since 2018

I started fermenting vegetables about 5 years ago. Then I started making kombucha at home. Sourdough bacame the next adventure in fermentation. I also have never much cared for grocery store bread. My parents came to the USA from Germany and I developed a taste for good bread through them.

Characteristics

My starter makes mildly sour bread.

Taste & flavour

Recipe

Starting ingredients

  • 50% All purpose flour
  • 50% Bottled spring water

Feeding ingredients

1
I maintain 25 g of starter in the refrigerator. Each week I feed it using the same amounts of flour and water. I return 25 grams of the freshly fed starter to the refrigerator and use the remaining fed starter in my baking.

Working method

1
I added equal parts of flour and water to get my sourdough going in January of 2018.
50% All purpose flour 50% Bottled spring water

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Comments

Petra Mayr-Brown

I hope having this sourdough profile is helpful to you in your work!