Âge
9Ans
Couleur
Pays d'origine Allemagne
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Firuze
Depuis 2016
I'm celiac and I did't like the breads in stores. I decided to work on my own recipe for a gluten free sourdough and I wanted it to taste just like the 'normal' ones.
Caractéristiques
Fresh yeasty smell, little fruity. Mild sour tastes.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
At 12 a.m and 12 p.m. I feed my starter with my gluten free flour mix. In summer I feed it three times a day. Starter and Flour is 1:1, water always more, as these flours absorb more water.
Méthode de travail
1
I use a mix of different gluten free flours and starches.
Result
Glutenfree Sourdough
