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Mezcla
Unknown
Líquida
Harina
Otros
Aoito
desde 2017
Curiosity about the properties I keep reading about it and willingness to bake the “Real Way”
Características
It started from from rye and slowly converted Into regular flour. It’s a bit less than two years old and I feed it every 24 hours. I move to 12 or less when feeling active. It’s not very sour which I appreciate as I also bake sweet recipes with it
gusto
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Receta
Ingredientes de partida
ingredientes de alimentación
1
método de trabajo
1
Result
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