week 1
I start with a basic plain sourdough. Starter 230g, strong white bread flour 380g, 200ml water, 10g sea salt.
First one for the year, not as aerated as expected but starter probably needed more feeding.
Slightly dense crumb.
sourdough 2 - sunflower seeds Week 2 I used sunflower seed flour, using exactly the same measurements as before: 230g starter, 380g sunflower bread flower, 200ml water, 10/15g sea salt. A better crumb this week, and the added nutty flavour of the sunflower seeds was good. All in all a nice loaf.
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