Yaşı
7Yıllık
Rengi
Kaynak ülke Danimarka
Lezzet
ve Tat
Karışım
51%
49%
Sıvı
Un
Diğer
Gregoria
2017 'dan beri
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.
Özellikleri
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
Lezzet ve Tat
Tarif
Başlangıç malzemeleri
- 49% Millet
- 49% Water
- 2% Honey
Besleme malzemeleri
- 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
Çalışma yöntemi
1
A glutenfree Sourdough startet with flour from Millet and a little honey from the danish heath.
49% Millet
49% Water
2% Honey
Yorumlar
All naturally glutenfree