Âge
inconnue
Couleur
Pays d'origine Brésil
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Antoine
Depuis Unknown
I created my sourdough by chance. I already had baked loaves using biological yeast and so I saw a video on Instagram about sourdough but I didn't know anything about the complex process to make a sourdough bread. I just started my sourdough because it looked like healthier than use biological yeast.
Caractéristiques
I created my sourdough just using water and flour. It works very well in hot days, it takes 4 hours to duplicate, but during the winter it can take 6 or 8 hours to do that. I keep my starter on the fridge and I feed it once a week in the 1:2:2 proportion. It results in a smooth crumb, wit a balanced acid taste, with a thin and crunchy shell
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
Méthode de travail
1