Età
7Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Canyon Bread
dal 2017
I have been baking bread on and off for years. I had Chad Robertson’s book, Tartine Bread, and one day I decided to finally read it. His love affair with bread inspired me.
Caratteristiche
My sourdough is a bit moody. Sometimes, it sites nicely in its jar but sometimes it escapes. It is primarily white flour and makes the most beautiful bread. It was born in December, 2017.
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
1
Metodo di lavorazione
1
Result
Sourdough Boyle
White, wheat and spelt flour
