I just tasted now my second ever sourdough bread. Excellent! I am proud of myself. It’s so easy and handy I think that from now on I will only use active dried yeast in emergency situations or learning.
I experimented also with garlic, I haven’t reached the core of the loaf, though, and I can’t tell the taste. Next time I’ll try a mix of garlic and butter or even garlic-and-oil sauce (allioli).
I have a doubt. I am feeding my sourdough with organic whole wheat flour, organic sugar and lukewarm water, as instructed by the women who gave the sourdough to me. However, I see in recipes and the Wikipedia no mention to sugar. Do you feed any?
I keep the sourdough in the fridge and feed it at least once a week.
