This is my best tasting sourdough to date. Wow. I have been maintaining my starter, and baking sourdough with it for one year now. (I have only lost one banneton to wet dough.) Recently started making homemade ricotta cheese, holy cow, so easy, try it, and decided to use whey as the water for the sourdough. Wow!! So delicious, I don’t want to stop eating it.
It is made with flour from kamut, red de bordeaux, and KA bread flour. Starter is with KA bread flour. Solsalt’s sea salt.
Another thing that happened, it was being baked in a lodge dutch oven, and a neighbor stopped by. I went outside leaving my timer/phone inside. At my age, big no no. The OH S… moment, I run back inside, an hour has passed. I drop the temperature from 480F to 425F, take the lid off, and let it bake 5 more minutes. Not a problem after all, it was not burnt in anyway, and I have never gotten a dark brown crust like this before. Love the look too.
So anyway, I am sold on using whey as the water, or split with spring water for now. The flavor is so good.