Возраст
7года
цвет
Страна происхождения Дания
Taste
& Flavour
Смесь
51%
49%
жидкость
муку
Другой
Gregoria
С 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.
Характеристики
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
Вкус и аромат
Рецептура
Ингредиенты для стартера
- 49% Millet
- 49% Water
- 2% Honey
Ингредиенты для обновления
- 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
Метод работы
1
A glutenfree Sourdough startet with flour from Millet and a little honey from the danish heath.
49% Millet
49% Water
2% Honey
Комментарии
All naturally glutenfree