Mélange

Unknown
Liquide Farine Autres
ShaChaMea

Préserver votre levain pour le futur

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Since 2009

I was a red seal cook and learned baking, and decided to open a bakery and learn sourdough on our own. It was a crazy adventure!

Caractéristiques

It's my life! It's been through a MAJOR car accident when I was 5 months pregnant, 2 months before I opened my bakery. It's tough as nailes, it's 9 years old, it smells of cherries right now, and smelled like apples last week. It's my first baby and never lets me down. It was the first thing I saved when I was crawling out of my vehicle upside down in the middle of winter, It goes where I go.LOVE

Goût et saveur

Recette

Ingrédients de base

Ingrédients pour nourrir le levain

1
I take a little off the top, add my flour, add my water, then mix with my hands.

Méthode de travail

1
It's kept in a one litre mason jar. It's 50% Organic White Flour and 50% organic dark rye flour. It's a 40% hydration.

Préserver votre levain pour le futur

Créer le vôtre Explore sourdough library