Mélange

Unknown
Liquide Farine Autres
Belle

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Depuis 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.

Caractéristiques

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.

Goût et saveur

Recette

Ingrédients de base

Ingrédients pour nourrir le levain

1

Méthode de travail

1

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque