Tulin's recipe

Tulin's

Turquia
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Impressão

Idade

9anos
Cor

País de origem Turquia

Taste
& Flavour

Ásia
Austrália
Antártica
África
Europa
América do Norte
América do Sul

no mundo

  • 3003 ЗАКВАСОК
  • 111 países
  • 2506 cidades

Mistura

100%
Líquido Farinha Outro
Tulin's

Preserve sua Fermentação Natural para o futuro

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desde 2016

My grandson born with allergies. I want to feed him as natural aswe can

Características

I always make aLevan waiting for 4 hoursbefore putting in thedough. Smelling and tasting sweet .i put in everykind of nuts in never using the white flour. I want to make as natural as I can

Sabor

Tulin's jar shot
Tulin's front shot
Tulin's rising shot

Receita

Ingredientes iniciais

  • 100% Flour and water

Ingredientes para alimentar

1
I take out %80 of ssourdough to make aLevan and the leftover smells better. I put 200gr of flourand 200gr of water to feed the mother. Then make alevan with 100 gr of flour and 75 gr of water

Método de trabalho

1
100% Flour and water

Result

Foccacio

Put some olive oilin the bread dough and one coffee cup oil underthe bread dough one night before baking
Tulin's Foccacio first overview
Tulin's Foccacio second overview
Tulin's Foccacio first slice
Tulin's Foccacio second slice

Preserve sua Fermentação Natural para o futuro

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Comentários

Tulin Kuyumcu

I would like to learn everything about sourdough artisan bread and other
baking products

Tulin Kuyumcu

Baking good bread starts with good old sourdough Iam a beginner