Âge
inconnue
Couleur
Pays d'origine Suisse
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Leone
Depuis Unknown
as a baker craftsman in my earlier days I was a passionate baker, left the professional baker road but stay still as a passionate hobbyist. My first contact with the sourdough Librarian Karl De Smedt was at the 1st International Richemont Sourdough Summit in 2019. I cultivate my sourdough since over 5 years
Caractéristiques
made with mountain ray full corn it's a strong, fruity sourdough
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
Méthode de travail
1