Age
7Years
Color
Country of origin Denmark
Taste
& Flavour
Mixture
51%
49%
Liquid
Flour
Other
Gregoria
Since 2017
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.
Characteristics
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
Taste & flavour
Recipe
Starting ingredients
- 49% Millet
- 49% Water
- 2% Honey
Feeding ingredients
- 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
Working method
1
A glutenfree Sourdough startet with flour from Millet and a little honey from the danish heath.
49% Millet
49% Water
2% Honey
Comments
All naturally glutenfree