나이
13년
색
원산지 Italy
맛과 풍미
혼합물
40%
60%
액체(리퀴드)
밀가루
기타
Pantalaimon
2012 이후
I live bread but I kept having a bloated feeling after eating so I decided to try it out.
특징
Local ingredients. The summer bread is different from the winter on.
맛과 풍미
레시피
시작하는 원료
- 60% Flour
- 40% Water
먹이재료
1
I discard the top part of the flour by using it for making bread. I use a flour mix from my local mill,and cooled boiled water. I mix the 3 ingredients and keep the starter outfor 6 to 8 hours depending on the temperature. Summer times even 4 hours.
I then keep in the fridge and feed as needed. Minimum 2 times a week.
작업방식
1
Flour- I use a mix from my local Mill which includes local grains.
Water I keep cooled boiled water which I use for my liquid
Mixed these two ingredients. I discarded and fed the starter everyday for 10 days.
60% Flour
40% Water