what? bread?

a blog about making bread at home

sourdough with white starter

I took some of the rye starter and then kept adding 30g of white bread flour and 30g of water for a few days, until today when I seemed to have enough starter ready for a loaf. The starter didn’t smell as nice as the rye one, but it doesn’t smell bad or off in anyway. So I used the same flour as for the two previous efforts – 300g white flour, 100g wholemeal, 200g starter, just under 225 ml warm water because the starter was quite sloppy and 1 and a half teaspoons of salt. And asThe Guardianoften used to say et viola








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