After years making bread with industrial yeast, I decided to go natural and learn how to balke using only what nature gives us.
Sweet smell after feeding. Acid smell before feeding. When feed, takes 4-5 hous in room temperature to get busy. Born in 02/08/2015. Lives in the fridge and feed 2 times/week.
Goût et saveur
Ingrédients de base
- 100% Whole
Ingrédients pour nourrir le levain
- 75g Starter
- 200g Flour
- 150g Water