Karışım
Bilinmeyen
Sıvı
Un
Diğer
Gino
2019 'dan beri
Özellikleri
Very powerfull
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
Besleme malzemeleri
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
Çalışma yöntemi
1
The starter constists of 100% flour from a local mill and 100% Dutch tap water.