Alter
Ursprungsland Neuseeland
Geschmack
und Aroma
Mischung
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2017
I learned over 20 years ago and tried baking in a wood-fired oven but really didn't understand what I was doing. A class on 17 August 2017 changed all that and so began my sourdough journey. I have been baking consistently now for 3 years and am still learning, experimenting and practicing. I am also sharing my knowledge to others who are inspired to do the same. It is now my regular meditation.
Charakteristische Eigenschaften
Isobella was born during Covid lockdown in NZ, in mid-April 2020. She has been fed solely on North Canterbury, New Zealand organic or spray-free wheat flour. I bake either once or twice a week, but if I take a short break, refresh Isobella with 2-3 feeds before baking again. Her first loaf was created for a virtual sourdough class on 7 May 2020. Isobella has several siblings.