Âge
13Ans
Couleur
Pays d'origine Tunisie
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Leon
Depuis 2011
a french artisan boulanger that I last his bread and explain to me how important it is for him to keep the tradition.so I went back home and ask my grandma how she make bread without yeast before and here we are. its the same way that artisan do.
Caractéristiques
My sourdough is unique because every sourdough is unique , mine its based on grandma recipe , its simple but the flour is the key for that starter that make my bread tasty.
Goût et saveur
Recette
Ingrédients de base
- 50g Flour
- 50g Water
Ingrédients pour nourrir le levain
- 50g Fine flour
- 50% Water
1
50g Fine flour
50% Water
Méthode de travail
1
Mix 50g of T 65 Flour with 50 ml water and leave it for 48 hour
50g Flour
50g Water
2
and for the next 4 days keep feeding it with the amount of flour and water plus 10 g flour and water every time you do it .
Result
Pain de Leon
