Mélange

Unknown
Liquide Farine Autres
Prozymi

Préserver votre levain pour le futur

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Since 2015

A friend brought some from her mom to bake together over one Easter and it fascinated me. I got totally mesmerized and wanted to know all about it. Addicted since!

Caractéristiques

I’m not sure if it’s unique but it’s alive and very demanding - hot weather doesn’t help and it asks for planning. sometimes I have to discard some and re-feed as it collapses before I’m up and ready to bake. I use cold water and sometimes cold flour to slow down fermentation.

Goût et saveur

Recette

Ingrédients de base

Ingrédients pour nourrir le levain

1
Take out of the fridge, let stand for a while to get the room temperature, feed with flour and cold water as I live in a hot humid country

Méthode de travail

1
Same amount of water and flour

Préserver votre levain pour le futur

Créer le vôtre Explore sourdough library

Commentaires

I love baking with sourdough. I want to stop everything else I do and just learn and bake sourdough! Maybe one day soon I will...