Miscela

33%
33%
33%
Liquido Farina Altro
Da Vinci

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Since 2016

Wanted to eat clean after giving birth. That's how I want to also raise my three kids.

Caratteristiche

Called Da Vinci as it always wins. Loves high temperatures but nicely active also in the fridge.

Sapore e aroma

Da Vinci jar shot
Da Vinci front shot

Ricetta

Ingredienti di partenza

  • 30g Starter
  • 30g Water
  • 30g Rye flour

Ingredienti per il rinfresco

1

Metodo di lavorazione

1
Rye sourdough made in 2016, using German bio rye flour (type 997) and filtered tap water. Hydration 130%. Currently using Bulgarian wholegrain rye flour and filtered tap water at room temperature. In summer, Da Vinci lives exclusively in the fridge (around 4℃)
30g Starter 30g Water 30g Rye flour

Conserva il tuo lievito madre per il futuro

Crea il tuo Explore sourdough library