Idade
7anos
Cor
País de origem Dinamarca
Taste
& Flavour
Mistura
51%
49%
Líquido
Farinha
Outro
Gregoria
desde 2017
As a celiac I can benefit greatly from fermented food. Sourdough is the best way to ensure glutenfree bread, that will be as beneficial as possible.
Características
She's a farly liquid lady with light sourness. Very much alive and bubbling slowly. Just after feeding her, she can grow out og the glass. But mostly she does not make much fuss. The glutenfree bread she helps me make has a perfekt softness and beautyful air holes
Sabor
Receita
Ingredientes iniciais
- 49% Millet
- 49% Water
- 2% Honey
Ingredientes para alimentar
- 50% Millet
- 50% Water
1
I use it regularly so i simply just add more water and flour as it's empty.
50% Millet
50% Water
Método de trabalho
1
A glutenfree Sourdough startet with flour from Millet and a little honey from the danish heath.
49% Millet
49% Water
2% Honey
Comentários
All naturally glutenfree