Âge
Pays d'origine Grèce
Taste
& Flavour
Mélange
Depuis 2019
I am a home cook and I always try to find out if I can complete a task. That was baking for me at first.A task I wanted to complete successfully. Right now I am baking because I love the way the bread is tasting even ina convectional oven. And I can try new flavors with different types of flour or adding oil/herbs/sugar etc at the dough.In the future inwant to create different sourdoughs
Caractéristiques
I feed the starter that my mother’s own. It’s less than a year old -she follows the traditional Orthodox way to make it so she makes a new one every year using holy water and throws the old one. I am planning to feeding this one I have as long as I am baking. I use my starter 10hours after I feed it because I want to avoid sour bread.
Goût et saveur
Recette
Ingrédients de base
- % Unbleached bread flour
- % Water
Ingrédients pour nourrir le levain
- 150g Unbleached bread flour
- 150g Bottled water
Méthode de travail
Result
Bread
Sourdough Pizza
