Âge
9Ans
Couleur
Pays d'origine Royaume-Uni
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Helga
Depuis 2016
For a university interview and I had heard it was good for you compared to other types of bread I was eating a lot of
Caractéristiques
Thick, not pourable, produced bread with an almost nutty flavour
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
Throw 1/4 away and then add 100g each of rye flour and Evian still water when feeding Helga
Méthode de travail
1
Rye starter made with wholegrain rye flour from Ocado and Evian water
2
Use Vanessa Kimbell’s Sourdough recipe