When I was studying in Colombia I really felt in love with baking, sadly Colombia it's not very familiar with this type.of bread. So.i had to go abroad to learn about it, to love more and more the acidity on bread and to get big holes in my bread.

Charakteristische Eigenschaften

It's a mix of cultures. It first started in Chicago, Whit the American flours. Then it flew to Colombia and I feed it every day now with my local flours.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Flour
100% Water
100% Starter

Zutaten für die Auffrischung

Aufarbeitung

I started my levain when I was a bakery student in Chicago. Since 2015 this little baby it's been alive and now it's part of the family.

100% Flour 100% Water 100% Starter

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