Âge
7Ans
Couleur
Pays d'origine Brésil
Taste
& Flavour
Mélange
33%
50%
16%
Liquide
Farine
Autres
Matrix
Depuis 2017
I love baking. I used to bake just with biological yeast. I wanted to taste my own breads with natural yeast, so I decided to make my own sourdough starter.
Caractéristiques
My breads are light, slightely sour, with not that big crumb holes.
Goût et saveur
Recette
Ingrédients de base
- 50g Starter
- 100g Water
- 150g Flour
Ingrédients pour nourrir le levain
1
I feed it 1-2-3 every 12 hours
Méthode de travail
1
My starter was created with whole wheat flour, but nowadays I feed with white flour only.
50g Starter
100g Water
150g Flour