Età
3Anni
Colore
Paese di origine Francia
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
Fernand
dal 2021
My baker has retired and I wanted to try making my own sourdough bread.
Caratteristiche
Born February 1, 2021, patiently fed wholemeal and semi-wholemeal flour. Takes out of the refrigerator once a week to be refreshed two or three times in order to prepare different kinds of pure sourdough bread in very slow fermentation at room temperature.
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
1
Metodo di lavorazione
1
Result
1,5kg whole wheat bread
