Âge
7Ans
Couleur
Pays d'origine Canada
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Shirley
Depuis 2017
A trip to Italy that got me started making focaccia and then I wanted to make better bread that was good for you. And I love the community of bakers.
Caractéristiques
Mainly a white starter that I received in 2017 from a bread making class. At the time it was 25 years old. I refresh it at least every 24 hours and most recently every 12 hours as I make sourdough daily. It reaches peak in about 5 hours, but is very useable up to 10 hours after feeding. Very lively without a lot of aroma due to its freshness.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
Méthode de travail
1