혼합물
Unknown
액체(리퀴드)
밀가루
기타
Fernand
Since 2021
My baker has retired and I wanted to try making my own sourdough bread.
특징
Born February 1, 2021, patiently fed wholemeal and semi-wholemeal flour. Takes out of the refrigerator once a week to be refreshed two or three times in order to prepare different kinds of pure sourdough bread in very slow fermentation at room temperature.
맛과 풍미
Recipe
Starting ingredients
Feeding ingredients
1
Working method
1