crumblingbiscuit

Starter doing it’s thing

I use our joghurt maker to ferment the starter (50 g each: old dough, flour, water) at 24 C for 8 h. Works a treat.

@teamsauerteig@a.gup.pe @brotbacken@a.gup.pe #bread #brot #baking #backen #sourdough #sauerteig