Età
10Anni
Colore
Paese di origine Italia
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Dolomiti
dal 2014
My mom always used to bake sourdough bread. After I got into cooking at the age of 16, I started to get into baking when I was around 18. It hasn't left me eversince.
Caratteristiche
It is a strong but mild smelling sourdough, with a fruity and nutty smell.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100% Water
- 100% Wheat flour
Ingredienti per il rinfresco
1
Metodo di lavorazione
1
I started this one in the Dolomites, near Castelrotto. It became so active that I decided to bring it home to Holland.
100% Water
100% Wheat flour
Commenti
Dankjewel Vincent!