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Liquido Farina Altro
Kelvin Lim

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dal 2003

It bring up the fragrance of bread and don't have to use chemical yeast, create good ears and crust and colour. Able to keep the bread longer time under normal room temperature.

Caratteristiche

I'm feeding my Levain sourdough daily at interval of 12 hours, because if the sour taste after bake, I used natural fertmented apple liquid, the result was amazing, the sourness reduce and yet taste so good assourdough bread.

Sapore e aroma

Kelvin Lim top shot
Kelvin Lim jar shot
Kelvin Lim front shot
Kelvin Lim rising shot

Ricetta

Ingredienti di partenza

Ingredienti per il rinfresco

1

Metodo di lavorazione

1

Result

Rye Sourdough raisin walnut

Kelvin Lim Rye Sourdough raisin walnut  first overview
Kelvin Lim Rye Sourdough raisin walnut  second overview

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