Âge
7Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Canyon Bread
Depuis 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.
Caractéristiques
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.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
Méthode de travail
1
Result
Sourdough Boyle
White, wheat and spelt flour
