Âge
7Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
LStreet
Depuis 2017
One of my earliest childhood memory is of my father tucking a bowl of dough into the fridge saying “now we just leave it for a day or two until it gets nice and sour.” I didn’t understand it it sounded like something magic was to happen,
Caractéristiques
My sourdough was captured in my kitchen in true Northern California. Like residents of our rural area, it is independent, resilient, and hard working.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
1:2:2
Central Milling ABC+ flour
Every couple of weeks or so, a little home ground rye
Méthode de travail
1
Result
Pizza, banana bread, crepes, biscuits
