Mezcla

Unknown
Líquida Harina Otros
Belle

Preserva tu masa madre para el futuro

Añade tu masa madre Explora la biblioteca

desde 2013

It was a challenge by a close friend as she have difficulty baking a good sourdough. Took me a while like 3 months to master it. And the rest is history.

Características

It's tripled when everytimes its fed. Takes 3 hours max to tripled at 28 C. Very stable and works great on many type of flours. Been around for 3 years. Live on the fridge and room temp at 28 c. Dough will continue to raise nicely at cold temp.

gusto

Receta

Ingredientes de partida

ingredientes de alimentación

1

método de trabajo

1

Preserva tu masa madre para el futuro

Añade tu masa madre Explora la biblioteca