Mixture

Unknown
Liquid Flour Other
Lucy

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Since 2015

Characteristics

My sourdough was supposedly born in Italy 30 years ago. It was given to be in the UAE 3 years ago, then traveled to France 2 years ago, after drying it up as it didn't have its own passport. I've been keeping it in the fridge every week day, feeding it on friday evening and using it on saturday morning in order to bake bread.

Taste & flavour

Recipe

Starting ingredients

Feeding ingredients

  • 50% Flour
  • 50% Water
1
Ajouter le poids du levain mère en farine et en eau (hydratation 100%)
50% Flour 50% Water

Working method

1

Preserve your sourdough for the future

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