Âge
9Ans
Couleur
Pays d'origine Suisse
Taste
& Flavour
Mélange
33%
33%
33%
Liquide
Farine
Autres
Bulle 0
Depuis 2015
I love fermentation and challenges, I'm strongly enclined towards slow-food, I like science
Caractéristiques
Quite lively, very forgiving, work well but slowly even at 5°C, becomes red-ish when agining, does not give a strong sourness to bread. Born on December 2015
Goût et saveur
Recette
Ingrédients de base
- 100% Whole Rye Flour
- 100% Water
- 100% Starter
Ingrédients pour nourrir le levain
- 100% Whole Rye Flour
- 100% Water
- 100% Starter
1
To feed my starter, I simply mix together equal part of starter, whole rye flour and tap water.
100% Whole Rye Flour
100% Water
100% Starter
Méthode de travail
1
To feed my starter, I simply mix together equal part of starter, whole rye flour and tap water.
100% Whole Rye Flour
100% Water
100% Starter