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In two and a half years of sourdough baking this has never happened to me….until today!
This is my botanical water starter – that is a starter created by using a yeast water that I ‘grew’ from rosemary, raisins and a little apple (you can see a pic of the ferment a few posts back). I wasn’t expecting it to be so enthusiastic!
So to make this into a bread. It smells *amazing*, so strongly of rosemary, and I’m excited to see what flavour it imparts to the foccacia I’m planning.
Thanks to @morgancarsandbread who runs @cinnamonsquare for his ‘Naturally Fermented Bread’ book that inspired me to give this new method a go.