Wanted to eat clean after giving birth. That's how I want to also raise my three kids.
Called Da Vinci as it always wins. Loves high temperatures but nicely active also in the fridge.
Goût et saveur
Ingrédients de base
- 30g Starter
- 30g Water
- 30g Rye flour
Ingrédients pour nourrir le levain
Méthode de travail
Rye sourdough made in 2016, using German bio rye flour (type 997) and filtered tap water. Hydration 130%. Currently using Bulgarian wholegrain rye flour and filtered tap water at room temperature. In summer, Da Vinci lives exclusively in the fridge (around 4℃)
30g Starter 30g Water 30g Rye flour