My sourdough was supposedly born in Italy 30 years ago. It was given to be in the UAE 3 years ago, then traveled to France 2 years ago, after drying it up as it didn't have its own passport. I've been keeping it in the fridge every week day, feeding it on friday evening and using it on saturday morning in order to bake bread.
Goût et saveur
Ingrédients de base
Ingrédients pour nourrir le levain
- 50% Flour
- 50% Water