Idade
7anos
Cor
País de origem Estados Unidos
Taste
& Flavour
Mistura
Unknown
Líquido
Farinha
Outro
Canyon Bread
desde 2017
I have been baking bread on and off for years. I had Chad Robertson’s book, Tartine Bread, and one day I decided to finally read it. His love affair with bread inspired me.
Características
My sourdough is a bit moody. Sometimes, it sites nicely in its jar but sometimes it escapes. It is primarily white flour and makes the most beautiful bread. It was born in December, 2017.
Sabor
Receita
Ingredientes iniciais
Ingredientes para alimentar
1
Método de trabalho
1
Result
Sourdough Boyle
White, wheat and spelt flour
