Âge
inconnue
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Nor-Ma
Depuis Unknown
My family moved into a property with land where we start exploring sustainable living. As a mother and wife, I took on the role to feed everyone. In my birth country, fermented food is strongly presence and I love it. As bread is staple in western cuisine, the marriage between the two is how I started my sourdough journey.
Caractéristiques
It is created in a hot, dry climate of Horse Town USA. It has eaten several type of flour including strong white, whole wheat, sprouted whole wheat, and sprouted spelt.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
Méthode de travail
1
Result
Sourdough Loaves
I like to use ancient grain to make simple sourdough loaves, pancake, spicy dark brownie, and cardamom bars
