Karışım
1994 'dan beri
Curiosity to create an ancient flavour by microbes. What a lovely creatures that cannot be seen with the naked eye. They are the firs owners of our planet and carrying the secrets of creation in their DNA. And of course the taste and flavour of fresh bread, creativity as an art. I am graduated from Australian Patisserie Academy and Harvard Food fermentation, Science of Cooking with Microbes
Özellikleri
I feed on 1.1.1. The starting pH is normally around 3.8 and will rise to around 5.4 after feeding. It will drop about 3.9 after 4h in peak. It rise about 3 times and stay for longer than my expectations. It has a unique sweet flowery flavour and I can know it by smelling it. I already have 2 and they have different aroma
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
- 50% White flour
- 50% Water
Besleme malzemeleri
- 100% Wheat