Hi Bread Bakers,
After quite a while of not baking bread, I've resumed doing it. Nothing quite like freshly baked bread from your own oven.
I want to bake sourdough as I used to. It is easy enough to get a starter going but I've noticed that there are commercially available versions with long lineages. 120 years is the oldest I have seen so far. It just tickles my fancy to have a linage of around 100 years and makes a talking point.
I brew Kveik Norwegian farm brew for the same reason and it has the advantage nobody knows what Norwegian farm brew should taste like and can't criticize consequently :).
Anyway, has any one tried one of these family heritage sourdough starters and could recommend one? I see myself making white/whole meal and rye bread mixes. Not so easy to get rye flour and it is fairly expensive here so I'd do that less often..
Thanks in advance...