Смесь
Unknown
жидкость
муку
Другой
Gino
С 2019
Характеристики
Very powerfull
Вкус и аромат
Рецептура
Ингредиенты для стартера
Ингредиенты для обновления
1
I feed my sourdough at least twice a week but if I need more I will feed and ferment more.
When I feed I leave it at roomtemperature for around 8 hours.
Feeding is done with 1 part starter, 2 parts flour and 2 parts water
Метод работы
1
The starter constists of 100% flour from a local mill and 100% Dutch tap water.