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Unknown
Liquido Farina Altro
Antoine

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dal Unknown

I created my sourdough by chance. I already had baked loaves using biological yeast and so I saw a video on Instagram about sourdough but I didn't know anything about the complex process to make a sourdough bread. I just started my sourdough because it looked like healthier than use biological yeast.

Caratteristiche

I created my sourdough just using water and flour. It works very well in hot days, it takes 4 hours to duplicate, but during the winter it can take 6 or 8 hours to do that. I keep my starter on the fridge and I feed it once a week in the 1:2:2 proportion. It results in a smooth crumb, wit a balanced acid taste, with a thin and crunchy shell

Sapore e aroma

Ricetta

Ingredienti di partenza

Ingredienti per il rinfresco

1

Metodo di lavorazione

1

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