Miscela

50%
50%
Liquido Farina Altro
Dolomiti

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dal 2014

My mom always used to bake sourdough bread. After I got into cooking at the age of 16, I started to get into baking when I was around 18. It hasn't left me eversince.

Caratteristiche

It is a strong but mild smelling sourdough, with a fruity and nutty smell.

Sapore e aroma

Ricetta

Ingredienti di partenza

  • 100% Water
  • 100% Wheat flour

Ingredienti per il rinfresco

1

Metodo di lavorazione

1
I started this one in the Dolomites, near Castelrotto. It became so active that I decided to bring it home to Holland.
100% Water 100% Wheat flour

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