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.

Kıvamı

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

Besleme malzemeleri

50% Flour
50% Water

Ajouter le poids du levain mère en farine et en eau (hydratation 100%)

50% Flour 50% Water

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