Âge
22Ans
Couleur
Pays d'origine Panama
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Kelvin Lim
Depuis 2003
It bring up the fragrance of bread and don't have to use chemical yeast, create good ears and crust and colour. Able to keep the bread longer time under normal room temperature.
Caractéristiques
I'm feeding my Levain sourdough daily at interval of 12 hours, because if the sour taste after bake, I used natural fertmented apple liquid, the result was amazing, the sourness reduce and yet taste so good assourdough bread.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
Méthode de travail
1
Result
Rye Sourdough raisin walnut
