Età
sconosciuto
Colore
Paese di origine Svizzera
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Leone
dal Unknown
as a baker craftsman in my earlier days I was a passionate baker, left the professional baker road but stay still as a passionate hobbyist. My first contact with the sourdough Librarian Karl De Smedt was at the 1st International Richemont Sourdough Summit in 2019. I cultivate my sourdough since over 5 years
Caratteristiche
made with mountain ray full corn it's a strong, fruity sourdough
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
1
Metodo di lavorazione
1