Età
10Anni
Colore
Paese di origine Francia
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Bert
dal 2014
I had begun baking bread and a friend suggested I start baking sourdough.
Caratteristiche
Bert is bubbly and happy
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
1
Metodo di lavorazione
1
Kept in the fridge, until I'm ready to bake, then fed for two days before baking. 100% hydration starter using spelt flour.
Result
Scones,muffins, focaccia...
I make cheesy scones with cheddar and Parmesan, waffles, pancakes, focaccia, fruit and savoury muffins as well as bread.