Âge
22Ans
Couleur
Pays d'origine Inde
Taste
& Flavour
Mélange
50%
50%
Liquide
Farine
Autres
Ryeson
Depuis 2003
I began baking bread because of the lack of good bread where I live.
Caractéristiques
The Sourdough made from my Rye starter is mildly tangy, there's a nutty sweetness as well, mellow rather than strong.
Goût et saveur
Recette
Ingrédients de base
- 50% Rye
- 50% Water
Ingrédients pour nourrir le levain
- 50% Rye flour
- 50% Water
1
50/50 Rye flour and water.
50% Rye flour
50% Water
Méthode de travail
1
Himalayan organic Rye
50% Rye
50% Water
Result
Pizza
I use the Rye starter to make pizza dough.