![Polo recipe](https://thesourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_polo_top.jpg?itok=7YUlbjoh)
혼합물
75%
25%
액체(리퀴드)
밀가루
기타
Polo
2020 이후
Bad bread
특징
Un peu acide, très très léger. Frais avec une odeur de yaourth
맛과 풍미
![Polo top shot](https://thesourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_polo_top.jpg?itok=7YUlbjoh)
![Polo jar shot](https://thesourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_polo_top.jpg?itok=7YUlbjoh)
레시피
시작하는 원료
- 50% Froment
- 30% Epeautre
- 20% Seigle
- 1Cup Miel
먹이재료
1
Spoon + 50+ 50
작업방식
1
Polo est mon premier levain réalisé à partir de farines bio complètes. Il a deux mois.
50% Froment
30% Epeautre
20% Seigle
1Cup Miel
Result
Campagne
![Polo Campagne first overview](https://thesourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_polo_campagne_entirely.jpeg?itok=I1FBSoha)