Età
8Anni
Colore
Paese di origine Regno Unito
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Helga
dal 2016
For a university interview and I had heard it was good for you compared to other types of bread I was eating a lot of
Caratteristiche
Thick, not pourable, produced bread with an almost nutty flavour
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
1
Throw 1/4 away and then add 100g each of rye flour and Evian still water when feeding Helga
Metodo di lavorazione
1
Rye starter made with wholegrain rye flour from Ocado and Evian water
2
Use Vanessa Kimbell’s Sourdough recipe