Liquide Farine Autres
Préserver votre levain pour le futurCréer le vôtre Explorer la bibliothèque
The sourdough for me represents a lifestyle. In my first steps in baking i had the luck to be taught by great bakers like Beesham Soogrim, Ezio Marinato and Josep Pasqual, they opened my eyes and i learned the advantages that sourdough gives to a dough and the benefits of fermentation. After that i felt that baking with sourdough was a must for me!! Sourdough opened a new adventurus world for me.
I think it is unique because of the aromas that it produces and because of the low quantity of food it gets in every feeding it is relaxed and quick in fermenting so it can be very useful in mass production.
Goût et saveur
Ingrédients de base
Ingrédients pour nourrir le levain
I scale my sourdough and then add its weight flour and its weight water.
Méthode de travail
Barley Bread with Sourdough and Beer
A great combination of barley, beer and sourdough
I am proud of it!!