Età
sconosciuto
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Nor-Ma
dal Unknown
My family moved into a property with land where we start exploring sustainable living. As a mother and wife, I took on the role to feed everyone. In my birth country, fermented food is strongly presence and I love it. As bread is staple in western cuisine, the marriage between the two is how I started my sourdough journey.
Caratteristiche
It is created in a hot, dry climate of Horse Town USA. It has eaten several type of flour including strong white, whole wheat, sprouted whole wheat, and sprouted spelt.
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
1
Metodo di lavorazione
1
Result
Sourdough Loaves
I like to use ancient grain to make simple sourdough loaves, pancake, spicy dark brownie, and cardamom bars
