I have been a chef for some time and had a catering business.. one day, I just decided I wanted to make bread.. and once I got my hands in the dough, it was a love affair unlike anything I experienced while cooking.. all of my life I have been baking, just never bread... now, I cannot get enough!!

Caratteristiche

like all starters, its a growing thing... it is not too strong and adds a beautiful flavor to my doughs.. it likes to be used with all of my breads

Viscosità

Sapore e aroma

Ricetta

Ingredienti di partenza

650g Sbf
350g Water

Ingredienti per il rinfresco

65% Flour
35% Water

I simply replace in percentage what I take out during the days baking

65% Flour 35% Water

Metodo di lavorazione

I am the continuing life of a starter that was made in 1980.

650g Sbf 350g Water

Result

everything

i use my sourdough in all of my baking except flat breads.. loaves, baguettes, rolls, specialty breads, pizza, focaccia.

vegana

Età

Paese di origine Spagna

Taste & Flavour

nel mondo

Miscela

Conserva il tuo lievito madre per il futuro

dal 1979