Karışım

50%
50%
Sıvı Un Diğer
Dolomiti

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Create your own Explore sourdough library

Since 2014

My mom always used to bake sourdough bread. After I got into cooking at the age of 16, I started to get into baking when I was around 18. It hasn't left me eversince.

Özellikleri

It is a strong but mild smelling sourdough, with a fruity and nutty smell.

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

  • 100% Water
  • 100% Wheat flour

Besleme malzemeleri

1

Çalışma yöntemi

1
I started this one in the Dolomites, near Castelrotto. It became so active that I decided to bring it home to Holland.
100% Water 100% Wheat flour

Ekşi mayanızı yarınlar için saklayın.

Create your own Explore sourdough library

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