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Líquida Harina Otros
Samson

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desde 2020

The pandemic. I've tried to make sourdough before but failed. I tried again during the pandemic and my starter became very active so I was able to make a lot of loaves.

Características

He's fed almost every day with 50/50 all purpose bread flour/whole wheat bread flour. The taste is on the milder side with great oven spring and beautiful fermentation bubbles.

gusto

Receta

Ingredientes de partida

ingredientes de alimentación

1
Take out all but 10-20g of starter. Feed flour (AP/whole wheat) and water (1:3:3). Stir and store on counter

método de trabajo

1

Result

Bagels

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