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1 point

Care to share with us something about this pretty loaf?

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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.

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2 points

Do you always make them just with white bread flour, or do you sometimes vary it for kicks?

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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.

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Sourdough baking

!sourdough@lemmy.world

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Sourdough baking

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