Âge
7Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Aoito
Depuis 2017
Curiosity about the properties I keep reading about it and willingness to bake the “Real Way”
Caractéristiques
It started from from rye and slowly converted Into regular flour. It’s a bit less than two years old and I feed it every 24 hours. I move to 12 or less when feeling active. It’s not very sour which I appreciate as I also bake sweet recipes with it
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
Méthode de travail
1
Result
