Età
8Anni
Colore
Paese di origine Turchia
Taste
& Flavour
Miscela
100%
Liquido
Farina
Altro
Tulin's
dal 2016
My grandson born with allergies. I want to feed him as natural aswe can
Caratteristiche
I always make aLevan waiting for 4 hoursbefore putting in thedough. Smelling and tasting sweet .i put in everykind of nuts in never using the white flour. I want to make as natural as I can
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100% Flour and water
Ingredienti per il rinfresco
1
I take out %80 of ssourdough to make aLevan and the leftover smells better. I put 200gr of flourand 200gr of water to feed the mother. Then make alevan with 100 gr of flour and 75 gr of water
Metodo di lavorazione
1
100% Flour and water
Result
Foccacio
Put some olive oilin the bread dough and one coffee cup oil underthe bread dough one night before baking
Commenti
I would like to learn everything about sourdough artisan bread and other
baking products
Baking good bread starts with good old sourdough Iam a beginner
Thank youu