my first sourdough was when living and studying in France, Started a new one when opened my bakehouse in Sao Paulo 2013. Kept on baking with it till 2018. Recently i've started a new one which I am currently using and maintaining in my house.
i like very much the lactic aroma and mild flavor from the breads I bake with my ferment. Dough has great consistency to work and final crumb is light and moist.
Taste & flavour
- 100g Apple
- 400g Water
- 100g Starter