나이
13년
색
원산지 Italy
맛과 풍미
혼합물
40%
60%
액체(리퀴드)
밀가루
기타
Pantalaimon
2012 이후
I love bread but I was always bloated after eating it. I, therefore, decided to try natural yeast.
특징
It’s doughy and ferments quite quickly.
맛과 풍미
레시피
시작하는 원료
- 60% Flour
- 40% Water
먹이재료
- 35% Starter
- 35% Flour
- 30% Water
1
Remove some of the starter and add flour and cooled boiled water.
35% Starter
35% Flour
30% Water
작업방식
1
I used flour and water and left it for a day. The next day I renewed by discarding some of it and adding fresh flour and water. I continued this for 10 days. After which the starter was active
60% Flour
40% Water