Age
4Years
Color
Country of origin Italy
Taste
& Flavour
Mixture
Unknown
Liquid
Flour
Other
Zaki
Since 2020
Curiosity and a passion for fermentation. I'm a food technologist by education, I experienced many fermentation processes as a hobbyist (beer, cheese, etc.) so it was time to try baking sourdough. And I love it.
Characteristics
Fed with mostly whole wheat or unrefined wheat, it has a strong although balanced acidic character. Great to give to all of my breads that unique taste.
Taste & flavour
Recipe
Starting ingredients
Feeding ingredients
1
Working method
1