Âge
8Ans
Couleur
Pays d'origine Suisse
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Homie
Depuis 2016
It was a task in a Job oppertunity
Caractéristiques
i think the most specific about my sourdough is how handsome he is. i can leave thim for 3-4 Weeks with out Feeding, then give him some food, 4 hours later he`s back gain, with a stronger acittity ,but he`s back. In Flavour Structure with light lactic acids, light fruits, everybodys darling!
Goût et saveur
Recette
Ingrédients de base
- 100% Flour
Ingrédients pour nourrir le levain
- 100% Flour
1
Iam feeding him as often i will bake. So in the Company we feed him every day. at Home one to twice week. So he is healthy and in no time ready to bake.
100% Flour
Méthode de travail
1
Normally i use the same amount of Water as Flour. I use a medium extraction Wheat Flour, wich traditionally milled and the wheat is grown in the Region in a Permaculture. Every two weeks i feed him with freshly milled whole wheat flour.
100% Flour
Result
County Bread, Baquetts, Ryebread, Pizza, Panettone, Croissant