Âge
11Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
Levatum
Depuis 2013
An article by Hugh Fearnly-Whittingstall in the Guardian newspaper
Caractéristiques
produces a flavourful dark bread which holds fine over a couple of days.
Goût et saveur
Recette
Ingrédients de base
- 100% Rye
Ingrédients pour nourrir le levain
- 100% Rye flour
1
I feed the sourdough in the firdge; it is active enough to get a doubling in size overnight even at fridge temperature.
100% Rye flour
Méthode de travail
1
Rye sourdough starter (levain de seigle), very active, smells cidery when fed.
100% Rye