Idade
12anos
Cor
País de origem Reino Unido
Taste
& Flavour
Mistura
100%
Líquido
Farinha
Outro
Levatum
desde 2013
An article by Hugh Fearnly-Whittingstall in the Guardian newspaper
Características
produces a flavourful dark bread which holds fine over a couple of days.
Sabor
Receita
Ingredientes iniciais
- 100% Rye
Ingredientes para alimentar
- 100% Rye flour
1
I feed the sourdough in the firdge; it is active enough to get a doubling in size overnight even at fridge temperature.
100% Rye flour
Método de trabalho
1
Rye sourdough starter (levain de seigle), very active, smells cidery when fed.
100% Rye