![Aoito recipe](https://sourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_aoito_top.jpeg?itok=EkI2S-ob)
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
![Aoito top shot](https://sourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_aoito_top.jpeg?itok=EkI2S-ob)
Receta
Ingredientes de partida
ingredientes de alimentación
1
método de trabajo
1
Result
![Aoito first overview](https://sourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_aoito_entirely.jpeg?itok=Zll43dzl)
![Aoito second overview](https://sourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_aoito_entirely_second.jpeg?itok=u5XXfoPV)
![Aoito first slice](https://sourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_aoito_slice.jpeg?itok=He6S0VnY)
![Aoito second slice](https://sourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_aoito_slice_second.jpeg?itok=5ynKStz0)