Âge
3Ans
Couleur
Pays d'origine France
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Fernand
Depuis 2021
My baker has retired and I wanted to try making my own sourdough bread.
Caractéristiques
Born February 1, 2021, patiently fed wholemeal and semi-wholemeal flour. Takes out of the refrigerator once a week to be refreshed two or three times in order to prepare different kinds of pure sourdough bread in very slow fermentation at room temperature.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
Méthode de travail
1
Result
1,5kg whole wheat bread
