Mistura

83%
17%
Líquido Farinha Outro
cj1995

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 1995

I read lot of makeing sourdough 1990 s and finaly i get mine from friend and colleague. Work with daily over two years at Hotel bagery in Helsinki.

Características

when is stored in freezer will take quit long period to wake up again.

Sabor

cj1995 top shot
cj1995 jar shot

Receita

Ingredientes iniciais

  • 33% Wheat
  • 50% Water
  • 17% Grape

Ingredientes para alimentar

  • 67% Water
  • 33% Wheat
1
67% Water 33% Wheat

Método de trabalho

1
33% Wheat 50% Water 17% Grape

Result

Brioche

Classic brioche with sourdough starter. 48th hours
cj1995 Brioche first overview
cj1995 Brioche second slice

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library