Miscela
50%
50%
Liquido
Farina
Altro
Glass Onion Licovid
dal 2020
A book! Vanessa Kimbell’s “The sourdough school”
Caratteristiche
It’s perfect for bread and sandwich bread recipes with indirect process.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Water
- 50% Flour
Ingredienti per il rinfresco
1
50% sourdough
25% water
25% flour
Metodo di lavorazione
1
Water
50% Water
2
Organic stone milled soft wheat flour
50% Flour