I was a bored line cook working in a restaurant that made all our own sourdoughs. The baking position opened up and I haven't looked back. That was 10 years ago.

특징

Kept as a stiff starter, in the San Francisco tradition. Lends a sweeter and nuttier flavor

점도

맛과 풍미

레시피

시작하는 원료

먹이재료

100% T-200 edison flour
55% Water

Feed every 24 hrs.

100% T-200 edison flour 55% Water

작업방식

Stiff starter with a sweeter, nuttier flavor. Captured 30 years ago by Keith Guisto in Petaluma and started with Chardonnay grapes from The Napa Valley

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