Âge
12Ans
Couleur
Pays d'origine Afrique du Sud
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
House of Pain
Depuis 2012
I got interested in bread baking with yeast, and this was a discovery and natural progression.
Caractéristiques
I like to think it has taken on the characteristics of the Karoo, the semi-desert region that I call home.
Goût et saveur
Recette
Ingrédients de base
- 100% Flour
- 100% Water
Ingrédients pour nourrir le levain
1
Add the water, break up the previous sourdough, add the flour, mix well...
Méthode de travail
1
I keep it very well-hydrated, and use local flours (that are also ground in the local village mill) whenever I can find them.
100% Flour
100% Water