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Nebo

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dal 2021

My first contact with sourdough happened in Nebo restaurant in Rijeka, Croatia. In 2021 i started working there and i was responsible for pastry and bread. That's why my starter name is Nebo, and after i finished with work there i bring Nebo with me to Serbia.

Caratteristiche

starter

Sapore e aroma

Nebo jar shot

Ricetta

Ingredienti di partenza

Ingredienti per il rinfresco

  • 30g Starter
  • 30g Flour
  • 30g Water
1
How much i will feed my starter depends on if i am making something from it the next day. Usually in my recipes i use 20-25% amount of starter, depending what i am making. I feed my starter everyday in ratio of 1:1:1 (starter:flour:water).
30g Starter 30g Flour 30g Water

Metodo di lavorazione

1
Nesto

Result

Nebo  first overview
Nebo  second overview
Nebo  first slice
Nebo  second slice

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