Mixture

Unknown
Líquido Farinha Outro
Aoito

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2017

Curiosity about the properties I keep reading about it and willingness to bake the “Real Way”

Characteristics

It started from from rye and slowly converted Into regular flour. It’s a bit less than two years old and I feed it every 24 hours. I move to 12 or less when feeling active. It’s not very sour which I appreciate as I also bake sweet recipes with it

Sabor

Aoito top shot

Recipe

Starting ingredients

Feeding ingredients

1

Working method

1

Result

Aoito  first overview
Aoito  second overview
Aoito  first slice
Aoito  second slice

Preserve your sourdough for the future

Create your own Explore sourdough library