I created this starter because I deal with food and wine archeology. Find everything on my website www.arkeogustus.com
The peculiarity of my yeast is the reproduction of an Ancient Egyptian recipe created with spelled flour and water. Fermentation occurs naturally also aided by the sugars of acacia honey. The hint of sour is light as well as the dough which is very delicate.
- 20% Einkorn flour (monococco)
- 20% Water
- 10% Honey
- 40% Flour
- 40% Water