혼합물

91%
9%
액체(리퀴드) 밀가루 기타
OKdrož

Preserve your sourdough for the future

Create your own Explore sourdough library

2018 이후

I saw on Instagram all this beautiful loaves and had to try to bake one by myself.

특징

My sourdough is working really well. I bake bread almost every day of the year, from loaves, baguettes, focaccia. And even panettone is perfect every time!

맛과 풍미

OKdrož jar shot
OKdrož front shot
OKdrož rising shot

레시피

시작하는 원료

  • 50% Manitoba
  • 50% Water
  • 10% Starter

먹이재료

1
I'm usually feeding it in the morning or late at night. I never weight the ingredients, just use feelings.

작업방식

1
I feed my sourdough by feeling. Sometimes every day, sometimes once per week. Just feeling and a lot of love.
50% Manitoba 50% Water 10% Starter

Result

Bread

White bread with Manitoba flour this time. Panettone.
OKdrož Bread first overview
OKdrož Bread second overview
OKdrož Bread first slice

Preserve your sourdough for the future

Create your own Explore sourdough library