Âge
22Ans
Couleur
Pays d'origine Taïwan
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
raisin water sourdough starterwe
Depuis 2002
seemed like the most natural thing to do
Caractéristiques
Our sourdough is slightly chewy, moist with a super thin golden crust
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
600g flour and water now we repeat every day and keep the original going the last15 years
Méthode de travail
1
i took 1 kg fresh grapes and mixed some cloves inside and 500ml water and fermented the mix for 5 days with 500g flour at room temp stir every days for 5 days. and removed the grapes. we kept 500g of the started then fed the starter with 150g water and 150g flour and 4 hours later we added 300 g flour and 320 water. another 4 hours later added 600g flour and now we repeat every day now 15 years