Âge
8Ans
Couleur
Pays d'origine Grèce
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Lievito Harris
Depuis 2016
The sourdough for me represents a lifestyle. In my first steps in baking i had the luck to be taught by great bakers like Beesham Soogrim, Ezio Marinato and Josep Pasqual, they opened my eyes and i learned the advantages that sourdough gives to a dough and the benefits of fermentation. After that i felt that baking with sourdough was a must for me!! Sourdough opened a new adventurus world for me.
Caractéristiques
I think it is unique because of the aromas that it produces and because of the low quantity of food it gets in every feeding it is relaxed and quick in fermenting so it can be very useful in mass production.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
I scale my sourdough and then add its weight flour and its weight water.
Méthode de travail
1
Michael MarthasResult
Barley Bread with Sourdough and Beer
A great combination of barley, beer and sourdough
Commentaires
I am proud of it!!