I am not sure that I am too special. What is most special about me is how easy I am to use, how resilient I am in the fridge, and how beautiful my breads end up.

점도

맛과 풍미

레시피

시작하는 원료

100% Local terra natura flour
60% Water

먹이재료

작업방식

Hi! Given my family’s schedule, I sleep in the fridge all week then come out on Friday morning. Initially more acid given the cold, I become young and lactic within 3-4 hours. I am used in small proportion, often close to 10%, and I ferment flour overnight at ambient temperature.

100% Local terra natura flour 60% Water

Result

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