Età
11Anni
Colore
Paese di origine Regno Unito
Taste
& Flavour
Miscela
100%
Liquido
Farina
Altro
Levatum
dal 2013
An article by Hugh Fearnly-Whittingstall in the Guardian newspaper
Caratteristiche
produces a flavourful dark bread which holds fine over a couple of days.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100% Rye
Ingredienti per il rinfresco
- 100% Rye flour
1
I feed the sourdough in the firdge; it is active enough to get a doubling in size overnight even at fridge temperature.
100% Rye flour
Metodo di lavorazione
1
Rye sourdough starter (levain de seigle), very active, smells cidery when fed.
100% Rye