It took a long time but it was a fun experiment.
this post was submitted on 08 Jan 2026
36 points (100.0% liked)
Bready
2643 readers
92 users here now
Bready is a community for anything related to making homemade bread!
Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.
This is an English language only comminuty.
Rules:
- All posts must be bread or baking-related.
- No SPAM and advertising posts. If you want to promote your business - contact mods first to get an approval.
- No NSFW content.
- Try to share your recipe with your photos so everyone is able to recreate it.
- All recipes are public domain, recipe books are not. You can post any recipe invented by someone else, but you cannot post copyrighted work. That means no photos of book pages and screenshots of 3rd party web sites. Write the recipe down in text format instead.
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Its has a very mild tangy flavor and fruity aroma. Not quite as sour as traditional sourdough. The whole process took about 10 days.
To make the starter. I used 500g of room temp water, 50g of sugar, 2 dried dates and 10 blueberries. I mixed everything in a large mason jar and twice a day I would off gas it by removing the lid for a moment and then giving it a good swish. I used [this] (https://www.kingarthurbaking.com/blog/2020/02/24/baking-bread-with-a-yeast-water-starter) recipe as a guide but added the blueberries because I had some and I could see they had a lot of wild yeast on them.
That is so cool, appreciate the link and detail. My mother makes and cultivates sour dough cultures. Something for me to talk about with her and maybe experiment with. Motivating!