Âge
29Ans
Couleur
Pays d'origine Finlande
Taste
& Flavour
Mélange
83%
17%
Liquide
Farine
Autres
cj1995
Depuis 1995
I read lot of makeing sourdough 1990 s and finaly i get mine from friend and colleague. Work with daily over two years at Hotel bagery in Helsinki.
Caractéristiques
when is stored in freezer will take quit long period to wake up again.
Goût et saveur
Recette
Ingrédients de base
- 33% Wheat
- 50% Water
- 17% Grape
Ingrédients pour nourrir le levain
- 67% Water
- 33% Wheat
1
67% Water
33% Wheat
Méthode de travail
1
33% Wheat
50% Water
17% Grape
Result
Brioche
Classic brioche with sourdough starter.
48th hours
