Mélange

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Liquide Farine Autres
Isobella

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Depuis 2017

I learned over 20 years ago and tried baking in a wood-fired oven but really didn't understand what I was doing. A class on 17 August 2017 changed all that and so began my sourdough journey. I have been baking consistently now for 3 years and am still learning, experimenting and practicing. I am also sharing my knowledge to others who are inspired to do the same. It is now my regular meditation.

Caractéristiques

Isobella was born during Covid lockdown in NZ, in mid-April 2020. She has been fed solely on North Canterbury, New Zealand organic or spray-free wheat flour. I bake either once or twice a week, but if I take a short break, refresh Isobella with 2-3 feeds before baking again. Her first loaf was created for a virtual sourdough class on 7 May 2020. Isobella has several siblings.

Goût et saveur

Recette

Ingrédients de base

Ingrédients pour nourrir le levain

1

Méthode de travail

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