Edad
7Años
Color
Country of origin Estados Unidos
sabor
& aroma
Mezcla
Unknown
Líquida
Harina
Otros
Canyon Bread
desde 2017
I have been baking bread on and off for years. I had Chad Robertson’s book, Tartine Bread, and one day I decided to finally read it. His love affair with bread inspired me.
Características
My sourdough is a bit moody. Sometimes, it sites nicely in its jar but sometimes it escapes. It is primarily white flour and makes the most beautiful bread. It was born in December, 2017.
gusto
Receta
Ingredientes de partida
ingredientes de alimentación
1
método de trabajo
1
Result
Sourdough Boyle
White, wheat and spelt flour
