혼합물

Unknown
액체(리퀴드) 밀가루 기타
Helga

Preserve your sourdough for the future

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2016 이후

For a university interview and I had heard it was good for you compared to other types of bread I was eating a lot of

특징

Thick, not pourable, produced bread with an almost nutty flavour

맛과 풍미

레시피

시작하는 원료

먹이재료

1
Throw 1/4 away and then add 100g each of rye flour and Evian still water when feeding Helga

작업방식

1
Rye starter made with wholegrain rye flour from Ocado and Evian water
2
Use Vanessa Kimbell’s Sourdough recipe

Preserve your sourdough for the future

Create your own Explore sourdough library