Idade
4anos
Cor
País de origem Israel
Taste
& Flavour
Mistura
Unknown
Líquido
Farinha
Outro
Nils
desde 2020
Four years ago I was exposed to the world of sourdough when my wife had suspected gestational diabetes. That sourdough didn't last long and I ditched the area. But last year I participated in a class about making sourdough bread and decided to try again. Baking really regulates me and gives me freedom to create in these hectic times, and it's something I'll carry with me forever.
Características
My sourdough is 99% all- organic rye (just once added some tiny amount of organic spelt flour). It has very fruity smell and taste, sour but to a limit, and even some nutty "echoes". Yields impressive fermentation and rise and has descendents in several places in Israel already.
Sabor
Receita
Ingredientes iniciais
- % Rye flour
Ingredientes para alimentar
1
Método de trabalho
1
% Rye flour