Because i am so passionate about the magic process and the healthy Breads which we can bake using our Sourdoughs ( the unique souls of our Sourdough Breads)

Caractéristiques

Isabella she loves to make all kind of Sourdough Breads... she allow me to create an unlimited variety of Sourdough Breads naturally leavened with sucess, she loves Mexican ingredients...

Viscocity

Goût et saveur

Recette

Ingrédients de base

100% Unbleanched wheat
200% Warm bottle water
100% Fresh green grapes

Ingrédients pour nourrir le levain

100% Wheat flour
100% Bottle water

I maintained Isabella Sourdough on ftidge, i feed one a month with wheat flour and bottle water, then i use this to make a live Sourdough for my breads, refreshing 2 times by day with 100% wheat flour and 100% bottle water, for 2 days then my Levain with 1 tablespoon of Isabella live plus 120% wheat flour and 120 mls bottle water, wait to ferment (6 to 8 hours)

100% Wheat flour 100% Bottle water

Méthode de travail

I made my Sourdough Isabella on March 2017, using the method of 14 days Sourdough from Breads from La Brea Bakery, Nancy Silvertons and she is one of my favorite sourdough which i keep in my kitchen, i have more Sourdoughs...

100% Unbleanched wheat 200% Warm bottle water 100% Fresh green grapes