혼합물

Unknown
액체(리퀴드) 밀가루 기타
Vera

Preserve your sourdough for the future

Create your own Explore sourdough library

2013 이후

There was nice bread available in Thailand when we first moved and I was concerned about the amount of varies additives and sugar in locally made bread. A friend of mine showed me a traditional Russian way of making simple sourdough and I have never turned back. Everything in that method was done by feel and I was never satisfied with the outcome.

특징

It likes being nourished

맛과 풍미

레시피

시작하는 원료

  • % Wholemeal Wheat Flour

먹이재료

1
I feed my starter every day if I am baking by adding equal amounts of water and flour 100g:100g.

작업방식

1
I developed Vera with fermented raisin water. The raisins were grown organically in a beautiful place of Samarkand, which used to be on the crossroads of the Silk route. I also sprouted wheat kernels, dehydrated, ground them and that gave my starter a very special kick off. My starter is now about 3 years old, but I have started baking artisan bread only about 1 year ago.
% Wholemeal Wheat Flour

Preserve your sourdough for the future

Create your own Explore sourdough library