I was influenced by a few friends who bake sourdough. Knowing that sourdough is more digestible compared to commercial bread baked with commercial yeast, so I decided to start baking my own sourdough.
My little autumn is strong, regardless of I feed it on time or not. It has successfully made so many sourdough bread and the results are satisfactory!
Goût et saveur
Ingrédients de base
- 50g Water
- 100g Flour
Ingrédients pour nourrir le levain
- 20g Ap flour
- 10g Water