Idade
3anos
Cor
País de origem França
Taste
& Flavour
Mistura
Unknown
Líquido
Farinha
Outro
Fernand
desde 2021
My baker has retired and I wanted to try making my own sourdough bread.
Características
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.
Sabor
Receita
Ingredientes iniciais
Ingredientes para alimentar
1
Método de trabalho
1
Result
1,5kg whole wheat bread
