Mélange

50%
50%
Liquide Farine Autres
Josephine

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Depuis 2020

I grew up on my mum’s white sandwich bread, because storebought bread was too costly. When, due to a wrist injury, I could no longer knead my dough by hand, I found that my mixer couldn’t give the right texture. It was several years before I started making sourdough.

Caractéristiques

Still very volatile, since she’s so new—a baby from my original (mostly white flour) starter, built up with rye.

Goût et saveur

Recette

Ingrédients de base

  • 100% Rye flour
  • 100% Warm water

Ingrédients pour nourrir le levain

  • 100% Starter
1
100% Starter

Méthode de travail

1
100% Rye flour 100% Warm water

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