Flour, water, salt
that’s it.
Fermenting flour/water. Where it ferments, what other plants that are around, the temperature and humidity are what enthusiasts like to tweak.
Most of my fermenting is with sauerkraut and kombucha’s. I’m experimenting paleo/keto with my diet so not big on bread atm. Vegan cheeses though are something of interest.
The other fungi that I’m focusing on are immunity boosting anti-viral/bacterial mushrooms.
Here’s a simple breakdown. This is an example of old skill knowledge, learning things from scratch.
Basic Principles are the building blocks.
A step-by-step guide to making an incredible sourdough starter from scratch in 7 easy steps. Start baking sourdough bread at home with a new yeast starter!
www.theperfectloaf.com