After reading The Art of Fermentation by Sandor Katz, I was inspired to make my own sourdough starter. He recommended using rye flour, so that’s what we did. It’s been going strong for a decade now including an 8 month hiatus in the fridge during a move and home remodel. After a couple of feedings and it very active again! We feed our starter with 100% freshly milled rye flour and then use other flours (wheat, spelt, einkorn) when making breads or other sourdough recipes. You can definitely use
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After reading The Art of Fermentation by Sandor Katz, I wa…
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Sandor Ellix Katz: Die Kunst des Fermentierens Das Wie und Warum einer uralten Tradition: ein Meisterwerk vom »König des Fermentierens« Mit Die Kunst des Fermentierens liegt nun erstmals das vollständige Hauptwerk des weltweit wohl prominentesten Fermentierers in deutscher Sprache vor. Es ist das Standardwerk zum Thema. Umfassend und anschaulich wie kein anderes Buch bringt es Ihnen die historischen, wissenschaftlichen und praktischen Facetten der Vergärung durch Bakterien und Pilze nahe. Sandor
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Sandor Ellix Katz: Die Kunst des Fermentierens Das Wie und Waru…
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