My first contact with sourdough happened in Nebo restaurant in Rijeka, Croatia. In 2021 i started working there and i was responsible for pastry and bread. That's why my starter name is Nebo, and after i finished with work there i bring Nebo with me to Serbia.

Caractéristiques

starter

Viscocity

Goût et saveur

Recette

Ingrédients de base

Ingrédients pour nourrir le levain

30g Starter
30g Flour
30g Water

How much i will feed my starter depends on if i am making something from it the next day. Usually in my recipes i use 20-25% amount of starter, depending what i am making. I feed my starter everyday in ratio of 1:1:1 (starter:flour:water).

30g Starter 30g Flour 30g Water