Âge
10Ans
Couleur
Pays d'origine Italie
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Dolomiti
Depuis 2014
My mom always used to bake sourdough bread. After I got into cooking at the age of 16, I started to get into baking when I was around 18. It hasn't left me eversince.
Caractéristiques
It is a strong but mild smelling sourdough, with a fruity and nutty smell.
Goût et saveur
Recette
Ingrédients de base
- 100% Water
- 100% Wheat flour
Ingrédients pour nourrir le levain
1
Méthode de travail
1
I started this one in the Dolomites, near Castelrotto. It became so active that I decided to bring it home to Holland.
100% Water
100% Wheat flour
Commentaires
Dankjewel Vincent!