Età
7Anni
Colore
Paese di origine Danimarca
Taste
& Flavour
Miscela
51%
49%
Liquido
Farina
Altro
Gregoria
dal 2017
As a celiac I can benefit greatly from fermented food. Sourdough is the best way to ensure glutenfree bread, that will be as beneficial as possible.
Caratteristiche
She's a farly liquid lady with light sourness. Very much alive and bubbling slowly. Just after feeding her, she can grow out og the glass. But mostly she does not make much fuss. The glutenfree bread she helps me make has a perfekt softness and beautyful air holes
Sapore e aroma
Ricetta
Ingredienti di partenza
- 49% Millet
- 49% Water
- 2% Honey
Ingredienti per il rinfresco
- 50% Millet
- 50% Water
1
I use it regularly so i simply just add more water and flour as it's empty.
50% Millet
50% Water
Metodo di lavorazione
1
A glutenfree Sourdough startet with flour from Millet and a little honey from the danish heath.
49% Millet
49% Water
2% Honey
Commenti
All naturally glutenfree