Âge
19Ans
Couleur
Pays d'origine Israël
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Fortuna
Depuis 2006
I studied a professional bread baking.
Caractéristiques
Nutty aroma, gentle sour flavors, very strong and hard working sourdough
Goût et saveur
Recette
Ingrédients de base
- % 1
Ingrédients pour nourrir le levain
1
100% white bread flour, 80% hydro and 100% starter. well mixed, keep it on room temperture for 4h and then to the fridg.
Méthode de travail
1
10 years old sourdough that I started with organic with organic apple water and white bread flour. Now, my sourdough is 80% hydro, have a nutty aroma and very gentle sour taste. Very powerful and easy to work with.
% 1
Result
breads
