Its has a very mild tangy flavor and fruity aroma. Not quite as sour as traditional sourdough. The whole process took about 10 days.
To make the starter. I used 500g of room temp water, 50g of sugar, 2 dried dates and 10 blueberries. I mixed everything in a large mason jar and twice a day I would off gas it by removing the lid for a moment and then giving it a good swish. I used [this] (https://www.kingarthurbaking.com/blog/2020/02/24/baking-bread-with-a-yeast-water-starter) recipe as a guide but added the blueberries because I had some and I could see they had a lot of wild yeast on them.
That is so cool, appreciate the link and detail. My mother makes and cultivates sour dough cultures. Something for me to talk about with her and maybe experiment with. Motivating!
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Its has a very mild tangy flavor and fruity aroma. Not quite as sour as traditional sourdough. The whole process took about 10 days.
To make the starter. I used 500g of room temp water, 50g of sugar, 2 dried dates and 10 blueberries. I mixed everything in a large mason jar and twice a day I would off gas it by removing the lid for a moment and then giving it a good swish. I used [this] (https://www.kingarthurbaking.com/blog/2020/02/24/baking-bread-with-a-yeast-water-starter) recipe as a guide but added the blueberries because I had some and I could see they had a lot of wild yeast on them.
That is so cool, appreciate the link and detail. My mother makes and cultivates sour dough cultures. Something for me to talk about with her and maybe experiment with. Motivating!
How did it taste?
Its really good. Mild sour flavor with a date wine aroma. Im making some toast with it now.
It looks tasty ! How did you get the crust so brown/golden ? Do you have some special bread oven?