Miscela

Unknown
Liquido Farina Altro
Sicilia

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Since 2013

My husband and I love eating sourdough and I love baking, I started going back to culinary school and pursue more the intensive course of the art of bakery from Le Cordon Bleu in September 2013. I created starter after school but failed a couple times then I read "The Bread Baker's Apprentice" by Peter Reinhart. I start mix the process from school and the book so Sicilia was born in January 2014.

Caratteristiche

Sicilia was born in January 2014 from seed culture of Pineapple and wheat flour. She is tropical culture which loves high temperature of feeding with all purpose flour and 98°F degree watet. She is based for all my sourdoug starter that can be!

Sapore e aroma

Ricetta

Ingredienti di partenza

Ingredienti per il rinfresco

1

Metodo di lavorazione

1

Conserva il tuo lievito madre per il futuro

Crea il tuo Explore sourdough library