20220129 Backstube Zopf - Flocken Sesam
To learn more about concentrated lactic acid sourdough (CLAS), please see here and here. A few years ago, when I read about how a Japanese bakery called Backstube Zopf builds its rye starter, I asked myself: How is this possible? With just two builds in 24 hours, the bakery makes an active, aromatic rye starter with a pH of 3.6 to 3.8. It also seemed incredible that the
Source: thefreshloaf.com