Embedded Files
Like many others around the country I started experimenting with sourdough during the initial Covid lockdown. After a few unsuccessful attempts at creating a starter my wife found a resource that advised using pineapple juice and rye flour. Every previous attempt using bread flour was not taking off and we gave this a try. Voila! The natural yeasts present in the rye flour allowed for substantial activity and we have been nursing our starter ever since.
Like many others around the country I started experimenting with sourdough during the initial Covid lockdown. After a few unsuccessful attempts at creating a starter my wife found a resource that advised using pineapple juice and rye flour. Every previous attempt using bread flour was not taking off and we gave this a try. Voila! The natural yeasts present in the rye flour allowed for substantial activity and we have been nursing our starter ever since.
I have a variation of that initial starter here at school that we use for our 3 main sourdoughs. This one is a combination of rye and unbleached bread flour. We feed it once a week to keep it lively and our sourdough is always a top seller when we offer it for our food2go sales. We make a demi-baguette, a traditional white, and a whole wheat version.
I have a variation of that initial starter here at school that we use for our 3 main sourdoughs. This one is a combination of rye and unbleached bread flour. We feed it once a week to keep it lively and our sourdough is always a top seller when we offer it for our food2go sales. We make a demi-baguette, a traditional white, and a whole wheat version.
Page updated
Report abuse