Âge
7Ans
Couleur
Pays d'origine Liban
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Hope
Depuis 2017
My passion in baking drove me to explore baking as a science and search for special tastes in order to enjoy authentic bread flavor. I have tastwd amazing bread in Europe and knew more about the special taste that sourdough imparts to baked goods. As sourdough is personal and special, i decided to create my own.
Caractéristiques
Hope is very special in its taste. The starter was made from 100% organic whole wheat that was planted and harvested in the Lebanese soil. The wild bacteria present originate from the Lebanese environment.It yields bread that is acidic, fruity in taste amd aroma. My sourdough is fed with type zero italian flour and goes through an acetic acid fermentation as it is always kept in cool environment.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
- 100% Type zero
1
I add 100 grams of flour and 60 grams of water in every feed
100% Type zero
2
Méthode de travail
1