나이
알 수 없음
색
원산지 Brazil
맛과 풍미
혼합물
Unknown
액체(리퀴드)
밀가루
기타
Antoine
Unknown 이후
I created my sourdough by chance. I already had baked loaves using biological yeast and so I saw a video on Instagram about sourdough but I didn't know anything about the complex process to make a sourdough bread. I just started my sourdough because it looked like healthier than use biological yeast.
특징
I created my sourdough just using water and flour. It works very well in hot days, it takes 4 hours to duplicate, but during the winter it can take 6 or 8 hours to do that. I keep my starter on the fridge and I feed it once a week in the 1:2:2 proportion. It results in a smooth crumb, wit a balanced acid taste, with a thin and crunchy shell
맛과 풍미
레시피
시작하는 원료
먹이재료
1
작업방식
1