Karışım

Bilinmeyen
Sıvı Un Diğer
Aoito

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Create your own Explore sourdough library

Since 2017

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

Özellikleri

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

Lezzet ve Tat

Aoito top shot

Tarif

Başlangıç malzemeleri

Besleme malzemeleri

1

Çalışma yöntemi

1

Result

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

Ekşi mayanızı yarınlar için saklayın.

Create your own Explore sourdough library