Tokipaermap1 recipe

Tokipaermap1

Edge of Dartmoor, Devon, Royaume-Uni

Mélange

50%
50%
Liquide Farine Autres
Tokipaermap1

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Depuis 2021

I am an artisan baker using traditional methods to make mainly bread & pizza bases. More time and effort than commercial yeast dough but well worth the benefits & taste. My children helped to create this starter at home in Devon. If they decide to bake when they grow up, the option to carry on with the exact same starter they created years earlier would be truly fantastic!! Enjoy your baking :-)

Caractéristiques

Sourdough starter born on 10/08/21

Goût et saveur

Tokipaermap1 jar shot
Tokipaermap1 rising shot

Recette

Ingrédients de base

  • 50% Flour
  • 50% H2o spring water

Ingrédients pour nourrir le levain

1

Méthode de travail

1
50g Rye Wholemeal Flour, (Doves Organic) 50g Strong White Bread Flour, (Allinsons) 100g Natural Mineral Water (Ashbeck)
50% Flour 50% H2o spring water

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