I am passionate about food photography and all those sourdough breads are looking awesome. My sister is allergic to gluten so I am trying to ease her daily struggle.

Caractéristiques

I’m not sure of how should I describe it. It smells like bread. It triples in size very often. Full of bubbles. Love it!

Viscocity

Goût et saveur

Recette

Ingrédients de base

g Flour

Ingrédients pour nourrir le levain

g 30 flour

Take it out of the fridge. 1h to room temperature. 10 grams starter. 30 grams water. Stir. 30 grams flour. Stir. 8h to room temperature. Then in the fridge.

g 30 flour