Mistura

Unknown
Líquido Farinha Outro
Abori

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2018

There is a large audience of sourdough lovers, and a different technique in preparing it makes it different from the rest of the baked goods.

Características

First of all the smell is really unique in addition it gives the bread a great texture, smell and texture also reminds me of my childhood and grandmother every day in the morning and this is the most beautiful thing and the most important thing is that I am happy with it as a friend of mine is growing day by day.

Sabor

Abori top shot
Abori jar shot
Abori front shot
Abori rising shot

Receita

Ingredientes iniciais

  • g All wheat

Ingredientes para alimentar

  • g All wheat
1
Mix the water at 35 degrees with old sourdough, then add the amount of flour and mix until homogeneous, then leave at room temperature
g All wheat

Método de trabalho

1
Mixing the flour with clean water at an appropriate temperature and leaving it closed with a tissue until the air enters it, which feeds the bacteria also Follow-up and testing the daily activity of the yeast is an important element for the success of the yeast that’s all
g All wheat

Result

Pizza , croissant, Egyptian bread ,bagels, cibatta , focaccia,

Pizza , croissant, Egyptian bread ,bagels, cibatta , focaccia,
Abori Pizza , croissant, Egyptian bread ,bagels, cibatta , focaccia,  first overview
Abori Pizza , croissant, Egyptian bread ,bagels, cibatta , focaccia,  second overview
Abori Pizza , croissant, Egyptian bread ,bagels, cibatta , focaccia,  first slice
Abori Pizza , croissant, Egyptian bread ,bagels, cibatta , focaccia,  second slice

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

Comentários

Mixing the flour with clean water at an appropriate temperature and leaving it closed with a tissue until the air enters it, which feeds the bacteria also Follow-up and testing the daily activity of the sourdough is an important element for the success of the sourdough that’s all