혼합물

Unknown
액체(리퀴드) 밀가루 기타
Zaki

Preserve your sourdough for the future

Create your own Explore sourdough library

2020 이후

Curiosity and a passion for fermentation. I'm a food technologist by education, I experienced many fermentation processes as a hobbyist (beer, cheese, etc.) so it was time to try baking sourdough. And I love it.

특징

Fed with mostly whole wheat or unrefined wheat, it has a strong although balanced acidic character. Great to give to all of my breads that unique taste.

맛과 풍미

레시피

시작하는 원료

먹이재료

1

작업방식

1

Preserve your sourdough for the future

Create your own Explore sourdough library