Idade
10anos
Cor
País de origem Itália
Taste
& Flavour
Mistura
50%
50%
Líquido
Farinha
Outro
Dolomiti
desde 2014
My mom always used to bake sourdough bread. After I got into cooking at the age of 16, I started to get into baking when I was around 18. It hasn't left me eversince.
Características
It is a strong but mild smelling sourdough, with a fruity and nutty smell.
Sabor
Receita
Ingredientes iniciais
- 100% Water
- 100% Wheat flour
Ingredientes para alimentar
1
Método de trabalho
1
I started this one in the Dolomites, near Castelrotto. It became so active that I decided to bring it home to Holland.
100% Water
100% Wheat flour
Comentários
Dankjewel Vincent!