Âge
12Ans
Couleur
Pays d'origine Italie
Taste
& Flavour
Mélange
40%
60%
Liquide
Farine
Autres
Pantalaimon
Depuis 2012
I love bread but I was always bloated after eating it. I, therefore, decided to try natural yeast.
Caractéristiques
It’s doughy and ferments quite quickly.
Goût et saveur
Recette
Ingrédients de base
- 60% Flour
- 40% Water
Ingrédients pour nourrir le levain
- 35% Starter
- 35% Flour
- 30% Water
1
Remove some of the starter and add flour and cooled boiled water.
35% Starter
35% Flour
30% Water
Méthode de travail
1
I used flour and water and left it for a day. The next day I renewed by discarding some of it and adding fresh flour and water. I continued this for 10 days. After which the starter was active
60% Flour
40% Water