Âge
4Ans
Couleur
Pays d'origine Italie
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Zaki
Depuis 2020
Curiosity and a passion for fermentation. I'm a food technologist by education, I experienced many fermentation processes as a hobbyist (beer, cheese, etc.) so it was time to try baking sourdough. And I love it.
Caractéristiques
Fed with mostly whole wheat or unrefined wheat, it has a strong although balanced acidic character. Great to give to all of my breads that unique taste.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
Méthode de travail
1