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I started in spring 2016 with my sourdough. Its perfect for bakery because the product don't lost humidity.
I like it for all over ... - it's my basic for rye sourdough and just for sweets with wheat or spelt. It's perfect for all kinds of bakery.
Ingredientes de partida
ingredientes de alimentación
método de trabajo
My main sourdough is from spelt - my second and third sourdough is, with flour "Tritordeum", which i like it, because it collect very much water, without problems. In my third part, i pass it temporarily with natural nectar from frozen elder flowers syrup.
I like it to use it for all kinds of my products. Pastries, breads, and sweets (cakes)