Âge
inconnue
Couleur
Pays d'origine Brésil
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
3rd daughter
Depuis Unknown
I bake sourdough for a few years now. I first started baking because I have always loved bread and in Brazil they all seem tasteless with most bakeries using pre-mixed formulas and commercial yeast with short fermentation time. Baking my own bread was a natural choice.
Caractéristiques
Mild acid flavor and very active. Easy to manage and maintain. Easy control of the acidity by water content and feeding frequency.
Goût et saveur
Recette
Ingrédients de base
- 100% Organic french wheat flour
- 100% Water
Ingrédients pour nourrir le levain
1
Equal amounts of water and flour plus 20% of flour weight with the culture.
Méthode de travail
1
3rd daughter I can say was adopted. After the sourdough I cultivated died (neglected for one week) right before Christmas I had to go to a local bakery and borrow some to make it in time for Christmas.
100% Organic french wheat flour
100% Water
Result
Bread, pizzas, pannetones, croissants and more.