Età
sconosciuto
Colore
Paese di origine Brasile
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Antoine
dal Unknown
I created my sourdough by chance. I already had baked loaves using biological yeast and so I saw a video on Instagram about sourdough but I didn't know anything about the complex process to make a sourdough bread. I just started my sourdough because it looked like healthier than use biological yeast.
Caratteristiche
I created my sourdough just using water and flour. It works very well in hot days, it takes 4 hours to duplicate, but during the winter it can take 6 or 8 hours to do that. I keep my starter on the fridge and I feed it once a week in the 1:2:2 proportion. It results in a smooth crumb, wit a balanced acid taste, with a thin and crunchy shell
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
1
Metodo di lavorazione
1