혼합물

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액체(리퀴드) 밀가루 기타
Kelvin Lim

Preserve your sourdough for the future

Create your own Explore sourdough library

2003 이후

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.

특징

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.

맛과 풍미

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

레시피

시작하는 원료

먹이재료

1

작업방식

1

Result

Rye Sourdough raisin walnut

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

Preserve your sourdough for the future

Create your own Explore sourdough library