Edad
3Años
Color
Country of origin Francia
sabor
& aroma
Mezcla
Unknown
Líquida
Harina
Otros
Fernand
desde 2021
My baker has retired and I wanted to try making my own sourdough bread.
Características
Born February 1, 2021, patiently fed wholemeal and semi-wholemeal flour. Takes out of the refrigerator once a week to be refreshed two or three times in order to prepare different kinds of pure sourdough bread in very slow fermentation at room temperature.
gusto
Receta
Ingredientes de partida
ingredientes de alimentación
1
método de trabajo
1
Result
1,5kg whole wheat bread
