Âge
16Ans
Couleur
Pays d'origine Équateur
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Gianduja
Depuis 2008
Passion for baking healthy and good that I would not find anywhere (in Quito) at that time..Now there are a few bakers selling true sd bread
Caractéristiques
Not sour at all (unless neglected for a while), unlike yeast, almost available everytime..My grandma used to bake sd bread during WW 2, so it is a genetical heritage (not the starter., but the act of baking)
Goût et saveur
Recette
Ingrédients de base
- % 100%
Ingrédients pour nourrir le levain
- % Flour
1
I take it out a few hours before making bread and feed it at least once (or more, if I neglected it). I use about 50 gr for the bread (with same amount of starter and water) and add the same quantity of flour before putting the jar to the fridge again.
% Flour
Méthode de travail
1
100% hydration 9 years old sourdough.
% 100%