Mixture

33%
33%
33%
Liquid Flour Other
Julius

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Since 2015

When I was studying in Colombia I really felt in love with baking, sadly Colombia it's not very familiar with this type.of bread. So.i had to go abroad to learn about it, to love more and more the acidity on bread and to get big holes in my bread.

Characteristics

It's a mix of cultures. It first started in Chicago, Whit the American flours. Then it flew to Colombia and I feed it every day now with my local flours.

Taste & flavour

Recipe

Starting ingredients

  • 100% Flour
  • 100% Water
  • 100% Starter

Feeding ingredients

1

Working method

1
I started my levain when I was a bakery student in Chicago. Since 2015 this little baby it's been alive and now it's part of the family.
100% Flour 100% Water 100% Starter
2

Preserve your sourdough for the future

Create your own Explore sourdough library