Mixture

60%
40%
Liquid Flour Other
Durães

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Since 2019

Pão de fermentação natural

Characteristics

A minha massa mãe tem duas semanas, é muito ativa, como fermenta entre 25 e 26 graus tem pouco odor de vinagre e é um pouco doce

Taste & flavour

Durães rising shot

Recipe

Starting ingredients

  • 100% Flour
  • 100% Whater
  • 50% Mature starter

Feeding ingredients

1
1. time i add 100 rye stone flour and 150g of whater 2 day till forever i add 100g bread flour 100g whater and 50g of mature starter in a clean bowl everyday i switch the recipient where i make the sourdough, my starter is super active

Working method

1
100% Flour 100% Whater 50% Mature starter

Preserve your sourdough for the future

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