2018 'dan beri
I’m passionate about baking since I was a kid . One day my life changed when I had to move in Japan and quickly I was missing my “Pain de campagne” made by local artisan . It was my trigger ! Also I got a lot of interest on fermentation product like Cheese, Beer, Sauerkraut...and Bread ! Too Dedicated than I spent some time to study yeast and bacteria strains... my apartment became a lab ;)
This starter have a very strong fermentation, in less than 3 hours the started double in size . She is fruity, salty with a small lactic acidity in the back.
Lezzet ve Tat
- 40% Fermented japanese grapes
- 60% Japanese flour
- 40% Source water
- 60% Japanese white flour