나이
7년
색
원산지 Denmark
맛과 풍미
혼합물
51%
49%
액체(리퀴드)
밀가루
기타
Gregoria
2017 이후
As a celiac I can benefit greatly from fermented food. Sourdough is the best way to ensure glutenfree bread, that will be as beneficial as possible.
특징
She's a farly liquid lady with light sourness. Very much alive and bubbling slowly. Just after feeding her, she can grow out og the glass. But mostly she does not make much fuss. The glutenfree bread she helps me make has a perfekt softness and beautyful air holes
맛과 풍미
레시피
시작하는 원료
- 49% Millet
- 49% Water
- 2% Honey
먹이재료
- 50% Millet
- 50% Water
1
I use it regularly so i simply just add more water and flour as it's empty.
50% Millet
50% Water
작업방식
1
A glutenfree Sourdough startet with flour from Millet and a little honey from the danish heath.
49% Millet
49% Water
2% Honey
의견
All naturally glutenfree