Âge
15Ans
Couleur
Pays d'origine Canada
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
ShaChaMea
Depuis 2009
I was a red seal cook and learned baking, and decided to open a bakery and learn sourdough on our own. It was a crazy adventure!
Caractéristiques
It's my life! It's been through a MAJOR car accident when I was 5 months pregnant, 2 months before I opened my bakery. It's tough as nailes, it's 9 years old, it smells of cherries right now, and smelled like apples last week. It's my first baby and never lets me down. It was the first thing I saved when I was crawling out of my vehicle upside down in the middle of winter, It goes where I go.LOVE
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
I take a little off the top, add my flour, add my water, then mix with my hands.
Méthode de travail
1
It's kept in a one litre mason jar. It's 50% Organic White Flour and 50% organic dark rye flour. It's a 40% hydration.