Day: 28 June 2012

I got mine from a friend who got his from Tasmania. Before that I tried making my own starter, but the flavour wasn’t great. Emily Buehler’s method involves leaving organic rye flour paste to ferment, and hoping that after a few weeks it settles to a good equilibrium. This is not guaranteed. I’ve seen a TV cook prepare a sourdough starter in a few hours, but that is far from my experience of what’s involved. However you get your starter, you will need to keep it going. A typical regime…

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