Sour Dough Bread
I attempted to make and keep a starter from scratch during the pandemic. In the end I baked a few loves, after not being impressed with the flavor, I stopped.
This spring, 2025, a friend gave me some of her starter and notes, so I'm trying again.
Saw some interesting advice about dry starter on TikTok. Baker has a sight with advice: https://www.eatbasilandbloom.com/
Batch 002, early May 2025
First loaf was half rey flour and half 550. It was the better tasting of the two. Second was 100% Czech bread flour.
Batch 003, 24-05-25
1/3rd rey flour, 1/3rd czech bread flour, 1/3rd 405 flour
Batch 004, 30-05-25
Sonnenblumenkernen Brot mix from Aldi prepared as sour dough
Batch 005, 06-25
I made a loaf with 100% 405 mehl. It turned out burnt and quite flat. Turns out 405 is more for cakes and not bread and does not contain as much gluten.
Attempting Stiff starter, 10-06-25
Lot of internet bakers recommend a stiff starter, especially for beginners.