Discovered a deep passion for breadmaking while working in a fine dining restaurant, and created the starter to begin my exploration into the intricacies of fermentation.

특징

Very lactic, yogurty. Gives a light, pleasant acidity to the finished bread. Active but not overly so. Has a wide usage window. Very low maintenance, can easily withstand changes to feeding schedule and refresh ratio.

점도

맛과 풍미

레시피

시작하는 원료

100% Farina manitoba tipo o
100% Acqua

먹이재료

작업방식

100% Farina manitoba tipo o 100% Acqua

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